American · sauce

Classic Balsamic Vinaigrette with Dijon

Classic Balsamic Vinaigrette with Dijon — from Cooking with Coit's cooking video Watch how it’s made · 3:43

Video by Cooking with Coit on YouTube · Open on YouTube

5 minMakes 6 × 2 tbsp179 kcal a portion
  • Vegetarian
  • Gluten-free ingredients
  • Dairy-free
  • Nut-free

Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.

Mostly olive oil, so the fat is largely unsaturated, and just 1 tbsp of honey sweetens the whole batch: about 3 g of added sugar a portion.

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Ingredients 7

Method

Tap a time to watch that step in the video.

  1. Mince the garlic finely and put it in a mixing bowl. 0:29
  2. Add the olive oil, balsamic vinegar, honey (a generous tablespoon, as some sticks to the spoon) and Dijon mustard. 0:46
  3. Season with the salt and pepper, starting with ¼ tsp salt if you prefer it less salty. 2:24
  4. Whisk until combined, or shake everything in a lidded jar, which doubles as storage in the fridge. Shake again before using. 2:42

Tip. Makes about ¾ cup. Keeps up to 2 weeks in the fridge; the oil may set when cold, so let it warm up and shake before using. Maple syrup or agave makes it vegan, and avocado or grapeseed oil can replace the olive oil.

The method is a summary in our words — the video shows every step.

One portion (2 tbsp) gives you 1 of 6

Energy179 kcal750 kJ
Protein0.2 g0% of a day
Fibre0.1 g0% of a day
Carbohydrate4.6 g4.5 g net · 4.1 g sugars2% of a day
Fat18 g2.5 g saturated23% of a day
Sodium220 mg9% of a day

Where the energy comes from one serve

  • Net carbs 10%
  • Protein 0%
  • Fat 90%

Low carb: under 26% of the energy is from carbs.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin E Source17%

2.6 mg a serve, mostly from olive oil (100%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Show the other 14
Vitamin K9%

11 µg a serve, mostly from olive oil (99%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Omega-39%

0.1 g a serve, mostly from olive oil (99%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Iron1%

0.2 mg a serve, mostly from olive oil (49%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Magnesium1%

2.1 mg a serve, mostly from balsamic vinegar (46%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Selenium1%

0.6 µg a serve, mostly from dijon mustard (84%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Potassium0%

20 mg a serve, mostly from balsamic vinegar (55%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Calcium0%

5 mg a serve, mostly from balsamic vinegar (43%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Zinc0%

0 mg a serve, mostly from dijon mustard (31%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin A0%

0.1 µg a serve, mostly from dijon mustard (75%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin C0%

0.2 mg a serve, mostly from garlic (79%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin D0%

0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Folate0%

0.2 µg a serve, mostly from dijon mustard (54%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B120%

0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Vitamin B60%

0 mg a serve, mostly from garlic (74%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Cooking with Coit; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.