Foolproof Longhorn White Balsamic Vinaigrette
A tangy-sweet copycat of Longhorn Steakhouse's white balsamic vinaigrette, blended into a creamy emulsion that clings to greens instead of pooling at the bottom of the bowl.
Servings: 12 servings
Calories: 130kcal
Ingredients
For the vinaigrette:
- 1/3 cup white balsamic vinegar
- 1/4 cup granulated sugar
- 1 tablespoon Dijon mustard
- 1 small clove garlic, minced (about ½ teaspoon)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup neutral oil (vegetable or light olive oil)
Instructions
- Add the white balsamic vinegar, sugar, Dijon mustard, minced garlic, salt, and pepper to a blender.
- Pulse briefly or stir by hand to begin dissolving the sugar into the vinegar.
- Blend on low speed for about 10 seconds to fully combine the base ingredients.
- With the blender still running on low, pour the oil in a thin, steady stream through the lid opening.
- Continue blending for 20 seconds after the oil is fully incorporated, until the dressing turns pale gold and creamy.
- Taste and adjust with a little extra sugar or vinegar as needed, then transfer to a jar and chill for at least 30 minutes before serving.
Notes
- Use white balsamic vinegar, not regular dark balsamic — the color and flavor depend on it.
- Store in an airtight jar in the fridge for up to 10 days; shake before each use if the emulsion loosens.
- For a thicker, more stable emulsion, blend for the full 30 seconds rather than switching to a quick whisk.
- This dressing tastes best after resting overnight, so it's a good one to make a day ahead of serving.and deepen slightly overnight, so making a batch the day before you need it is actually the better plan, not just a convenience.