Balsamic-Rosemary Vinaigrette

Makes 3/4 cup

Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.


  • cup balsamic vinegar

  • 1 tablespoon Dijon mustard

  • 1 small garlic clove

  • 1 tablespoon fresh rosemary leaves (or ¼ teaspoon dried)

  • 2 tablespoons water

  • ½ teaspoon coarse salt

  • ¼ teaspoon ground pepper

  • ½ cup extra-virgin olive oil


  1. In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.

Cook's Notes

A clean jam jar is perfect for storing dressings like our balsamic vinaigrette.

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