This simple blended balsamic dressing recipe is made in the blender with rich olive oil and balsamic vinegar. It’s thick and rich – perfect for salads of all types.

This isn’t a big dramatic recipe post — it’s just a dressing recipe I’ve been making on repeat lately and wanted to share! While my Orange Marmalade Dressing is something I make almost every time I have a salad, I wanted a reason to use a fancy balsamic I was gifted, and this blended balsamic dressing recipe was created.

I do think salad dressings are one area where the ingredient quality absolutely matters. Using a high quality aged balsamic and an extra virgin olive oil are key here. The better your ingredients, the better your dressing.

Blended Balsamic Dressing

This dressing is rich and balanced. Everything emulsifies perfectly and it keeps beautifully in the fridge. I’ve been using the smallest container in my Beast Mega 1200+ to make it — if you missed my review, go check it out, because that blender has become an everyday workhorse in my kitchen. You can definitely whisk it by hand too – but give it a GOOD whisk if you do!

Ingredients

1/3 cup balsamic vinegar (good quality matters)
2/3 cup extra virgin olive oil
2 tsp maple syrup
2 tsp mayonnaise
Salt and pepper, a big pinch of each
Italian seasoning, a big pinch
Optional: 1 clove garlic

The Olive Oil

I use the Oliveda I56 Extra Virgin Olive Oil for all my dressings and drizzling, while I keep a lesser-quality bottle around for actual cooking. This is the good stuff — it’s cold-pressed from century-old, hand-harvested olives grown in a protected natural reserve in Spain, with a fruity flavor with notes of apple, herbs, and almond (their words, not mine, haha) that makes a simple dressing taste special. Fair warning: it sells out often, so if you see it in stock, grab it.

The Chocolate Balsamic

My sister’s in-laws gave me a bottle of chocolate balsamic vinegar for Christmas, and I’ll admit, chocolate on salad greens was not my first instinct. But the richness it adds is incredible — it rounds out the acidity in a way that’s hard to describe until you taste it. If you can find a chocolate balsamic locally or online, I highly recommend it for an ingredient twist in your kitchen.

Garlic (Optional)

I left garlic out of this recipe because I genuinely cannot handle raw garlic intensity — but if you’re a fire breather, feel free to add a clove. It blends right in.

Mayonaiise

Don’t skip it. It’s the secret to a creamy, restaurant-style emulsion without using a ton of oil.

How to Make Blended Balsamic Dressing

Step 1: Add the Wet Ingredients

Pour the balsamic vinegar, olive oil, maple syrup, and mayonnaise into your blender.

Step 2: Season

Add a big pinch of salt, a big pinch of pepper, and a big pinch of Italian seasoning. If you’re using garlic, add it now.

Step 3: Blend

Blend until smooth and fully emulsified — it should look creamy and uniform, not separated.

Step 4: Store

Pour into a jar or airtight container and refrigerate for up to a week. Give it a shake before each use.

Enjoy

Enjoy my favorite way tossed into a bowl of arugula with grilled chicken and gorgonzola!

Print Pin

Blended Balsamic Dressing

A rich, creamy balsamic dressing made entirely in the blender — no whisking required. Good olive oil and a splash of chocolate balsamic vinegar take it from basic to special.

Course Lunch, Salad

Cuisine American

Keyword balsamic, balsamic vinegar, olive oil, vinegar

Prep Time 5

Total Time 5