Balsamic Vinaigrette Recipe

At first thought, a Balsamic Vinaigrette doesn't seem keto, but your basic homemade variety isn't loaded with added sugar like the store bought bottles. All you need is a simple blend of high quality oil, flavor-rich vinegar and some seasoning to keep this classic dressing fully keto and loaded with flavor and zero carbs. 

Want more tasty sauce recipes like this one? Check out our full collection of 15 healthy fat keto sauces for more flavor inspiration.

How to Make an Amazing Balsamic Vinaigrette

I consider this recipe one of the simplest yet most delicious dressing recipes. If you want to make a 'top-shelf' dressing, make sure you are using top quality oil, and top quality balsamic.

For example real olive oil, is less processed, unrefined and rich with flavor. Other oils like avocado oil are neutral and maintain their quality when emulsifying vinaigrettes. If you want to use olive oil, use a more neutral tasting olive oil - not necessarily extra virgin, as the flavor of such will overhaul the vinaigrette, instead of harmoniously working together with the balsamic. For this recipe I chose avocado oil because of it's neutral characteristics. The small addition of olive provides the necessary slight olive taste of a classic balsamic vin.

There are also some balsamic aged options out there that would take this recipe to a whole new level. Now, I'm not telling you to use your $300 balsamic bottle (yes, they actually do have vinegar's that cost this much) to make a dressing -- that would be a dishonor to that bottle. But if you have a good bottle of balsamic at your disposal (around $40 price range), you may want to consider using it.

For this recipe you will need the following ingredients: 

Kitchen Needs:

• Bowl
• Microplane
• Whisk
• Measuring cups and spoons

Recipe Instructions

Grate, Mix, Store. Tah-done!

That's right - that simple. In a bowl, grate the garlic, add the balsamic, the olive oil and whisk. Then slowly pour the grape seed oil as you whisk all the ingredients together. Season with a pinch of salt and pepper, taste, adjust and store in a glass jar, glass bottle, or container.

If you want a blended balsamic vinaigrette, add all ingredients into a blender with the exception of the grape seed oil. Add 1/2 teaspoon of Grey Poupon mustard, and then emulsify the dressing by slowly pouring the avocado oil into the blender over medium speed. Taste, season, store.

I would strictly use this dressing for salads and to season your favorite vegetables. A staple for your pantry, you can never have too much! Just make sure you label it with the date it was made for freshness!

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