White Balsamic Vinaigrette in a foreground and salad in a background.

Vivacious Vinaigrette with White Balsamic Vinegar

White Balsamic Vinegar is the star of this dressing; sweet and bright, with the richness of traditional balsamic, but with much smoother after-notes. This dressing brings out the sweetness of the vegetables and gently sauces the fish and poultry.

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What is White Balsamic Vinegar? 

Traditional Modena balsamic vinegar is made out of Trebbiano or Lambussco varieties of grapes, while White Balsamic Vinegar is made with white Trebbiano grapes. In order to keep the golden yellow glistening color, the grape must is cooked for several hours in a closed, temperature-controlled container to prevent oxygenation. 

It doesn’t reach the caramelized and syrupy consistency of traditional balsamic. After the cooking process, the white balsamic vinegar is placed in oak barrels to go through the fermentation and aging process. 

Over the years, the vinegar develops the same aged enriched, sweet, and smooth flavor characteristics of traditional balsamic but in much brighter tones and lighter colors.

It doesn’t have the robust and dominating presence the traditional balsamic vinegar has which make it perfect for pairing with more delicate ingredients such as leafy greens, roasted vegetables, fruits, poultry, and fish.

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Pantry List

White Balsamic Vinaigrette S12 1
  • White balsamic vinegar
  • Dijon mustard: Using Dijon mustard helps the dressing to emulsify. It acts as a bonding agent between vinegar and oil. 
  • Salt: The amount of salt will depend on your preferences and dietary restrictions. I like to use pink Himalayan salt.
  • Oil: Using olive oil is always the best option. However, sometimes I will use a combination of grapeseed and olive oil.

How to Make White Balsamic Dressing? 

  • In a small bowl or a mug whisk the white balsamic vinegar, mustard and salt until everything is fully combined. 
  • Gradually whisk in the oil. The dressing will thicken and become opaque. 
  • Use immediately or store in a glass container. 
Whisking mustard and white balsamic vinegar together.

Best Way to Use White Balsamic Dressing

This dressing goes well with salad greens and hardy vegetables and poultry. It brings out the sweetness of the vegetables and provides a glossy and shimmery hue. 

  • Dress green salads
  • Drizzle over fruit salads
  • Brighten roasted vegetables such as Brussels sprouts, squash, and broccoli.
  • Gently sauce poultry and fish

Storage Instructions

Dressing can be made ahead of time and stored in a glass jar for a week. If the oil looks separated give it a whisk or a shake and it will emulsify again. Olive oil will solidify in the fridge if it gets separated from the vinegar. Leave it out at room temperature for a few minutes and shake or whisk before use.

More Recipes From Cafe Osharak

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White Balsamic Vinaigrette

Print Recipe
White Balsamic Vinaigrette S12 8


  • 2 tablespoons white balsamic vinegar
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • 6 tablespoons olive oil


  • In a small bowl or a glass jar whisk the white balsamic vinegar, mustard and salt until everything is fully combined.
  • Gradually whisk in the oil. The dressing will thicken and become opaque.
  • Use immediately or store in a glass container.


Calories: 196kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 157mg | Potassium: 10mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 0.5IU | Vitamin C: 0.003mg | Calcium: 3mg | Iron: 0.2mg
Servings: 4
Calories: 196kcal
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