If you want to eat healthier or follow a low-sodium plan, keep this low-sodium White Balsamic Vinaigrette recipe handy—it’s delicious and simple to make. Make a few jars to have a light dressing ready for salads or to use as a sauce for fish or chicken.
After experimenting with many homemade dressings, I finally found the secret to a silky, smooth vinaigrette that stays emulsified and stores well in the refrigerator despite containing very little sodium.
The combination of white balsamic vinegar and dried mustard creates a stable emulsion so the dressing remains smooth with only a minimal amount of naturally occurring sodium.
Why you’ll love this recipe
Skip the store-bought bottles—this light vinaigrette comes together in minutes and tastes fresher.
- Low sodium and simple ingredients – Most bottled vinaigrettes include emulsifiers and added salt. Many commercial dressings contain 270–320 mg of sodium per 2 tablespoons; this recipe contains only a trace of sodium that comes from dried mustard.
- Versatile – Use this basic vinaigrette as a starting point and add your favorite herbs and spices: Italian seasoning, garlic powder, black pepper, or red pepper flakes for heat. Avoid adding salty cheeses like Parmesan if you want to keep the sodium low.
- Stores well – With the right ingredient ratios, this vinaigrette doesn’t separate as much as traditional oil-and-vinegar blends; a quick shake brings it back to a smooth texture.
Ingredients
White balsamic vinegar, extra-virgin olive oil, dried Italian seasoning, dried ground mustard, lemon juice (concentrate or fresh), and optional sugar. Do NOT substitute plain distilled white vinegar for white balsamic—the flavor and emulsification will be different.
How to make the vinaigrette
This dressing requires minimal prep and no special equipment. Combine the oil and white balsamic in a small bowl, whisk to begin emulsifying, then add the remaining ingredients and whisk until smooth. Drizzle over greens or use as a dip for raw vegetables.
No food processor needed—the old-fashioned method with a wire whisk or fork works best.
Why this recipe works
- Dairy-free – This dressing contains no yogurt, sour cream, or mayonnaise, making it keto-friendly and simple.
- White balsamic helps emulsify – White balsamic and dry mustard both contribute emulsifying properties that help oil and vinegar bind.
- No added salt yet full of flavor – The combination of herbs, lemon, garlic, and balsamic provides bright flavor without added sodium.
- How the emulsion forms – Oils are non-polar and repel water, while vinegar is polar and attracted to water. Adding ingredients with emulsifying properties bridges that gap: white balsamic contains cooked-grape compounds with mild emulsifying effects, and dry mustard further stabilizes the mixture.
Understanding the science helps, but the main takeaway is this: white balsamic and dry mustard work together to create a stable, smooth vinaigrette.
This low-sodium vinaigrette complements any salad green and is a healthier, more flavorful alternative to many store-bought dressings.
Tips
- Do not replace white balsamic with distilled or apple cider vinegar; the emulsion and flavor will change.
- Use good-quality olive oil for the best taste.
- One tablespoon of lemon juice from concentrate is roughly the juice of half a large lemon.
- Sugar is optional—omit it to keep the vinaigrette less sweet.
- If substituting fresh herbs, use about twice the amount because dried herbs are more concentrated.
Storage
Keep the vinaigrette in a tightly sealed jar or airtight container in the refrigerator for up to three weeks. Some separation or solidification of the oil may occur; simply let it warm to room temperature and shake well before using.
If you prefer a dressing that won’t solidify in the fridge, replace 1 cup of olive oil with 2/3 cup olive oil and 1/3 cup vegetable oil to improve stability.
Serve over crisp greens or warm and drizzle over asparagus, broccoli, Brussels sprouts, fish, or chicken breasts.
Low Sodium White Balsamic Vinaigrette
Ingredients
- 1 cup olive oil Extra virgin
- ½ cup white balsamic vinegar
- 1 tablespoon dried Italian herbs
- 1 tablespoon lemon juice concentrate
- ¼ teaspoon garlic powder
- ½ teaspoon dried mustard
- ½ teaspoon sugar (optional)
Instructions
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Combine the olive oil and white balsamic vinegar in a mixing bowl and whisk until slightly emulsified.1 cup olive oil, ½ cup white balsamic vinegar
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Add the remaining ingredients, whisk until smooth, then taste and adjust if needed. Serve.1 tablespoon dried Italian herbs, 1 tablespoon lemon juice concentrate, ¼ teaspoon garlic powder, ½ teaspoon dried mustard, ½ teaspoon sugar (optional)
Notes
- You may use dark balsamic in place of white balsamic, but the flavor will change slightly.
- Do not substitute distilled white or apple cider vinegar; the dressing won’t emulsify as well.
- For lemon, use 1 tablespoon of concentrate or the juice from half a lemon.
About the oil: The dressing can firm up when refrigerated; let it come to room temperature and shake to recombine. To prevent solidification, replace 1 cup of olive oil with 2/3 cup olive oil and 1/3 cup vegetable oil for greater stability.