Mary Berry Balsamic Dressing

It’s funny how a humble dressing can change everything. This one’s been my go-to ever since I realised how much better homemade is than anything off the shelf. I first made it on a whim—tossed with rocket, parmesan, and leftover roast chicken—and now it lives in a jar in my fridge most weeks.

It’s zingy, smooth, and creamy without any cream, and it pulls together in 30 seconds flat. It clings beautifully to leaves, works wonders on grain bowls, and if I’m honest, I’ve even drizzled it over roast veg and called it lunch.

WHY THIS ONE WORKS SO WELL

• The Dijon gives it body—not just flavour, but that smooth, emulsified texture you usually only get from bottled dressings.
• Sweet + sharp balance—the sugar rounds out the vinegar without making it sugary.
• It’s endlessly tweakable—a pinch more of this or that, depending on the day.
• You make it once, and then you’ll never not make it again.

It’s simple, but not basic. There’s a difference.

INGREDIENTS + WHY THEY MATTER

Dijon mustard (2 tsp) – Gives the dressing a creamy body and just the right sharpness. No mayo needed.
Caster sugar (1 tsp, or to taste) – Balances the acidity. You can dial it up or down.
Olive oil (6 tbsp) – Use the best you’ve got—it makes a difference here.
Balsamic vinegar (2 tbsp) – Go for a thicker, aged one if you can. The deeper the flavour, the better.
Salt + black pepper – Finish it off. Taste and adjust like a salad whisperer.

MAKING IT YOURS (WITHOUT RUINING IT)

Want it creamier? Add a spoonful of Greek yogurt or crème fraîche.
Too tangy? Stir in a tiny bit more sugar or a splash of maple syrup.
Fancy herbs? A touch of fresh basil or thyme works beautifully.
No Dijon? Wholegrain mustard gives texture and a gentler hit—also great.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENED	HOW TO FIX IT
Dressing split	Didn’t whisk hard enough	Use a balloon whisk and keep mixing
Too harsh	Balsamic too acidic	Use a mellow one—or add a pinch of sugar
Too thick	Used cold oil	Let oil sit at room temp before mixing
Bland	Forgot the salt	It really needs that pinch at the end

HOW TO MAKE MARY BERRY’S BALSAMIC DRESSING

1. Gather Your Ingredients
Measure out Dijon, sugar, oil, balsamic, salt, and pepper into a small bowl or jug.

2. Whisk to Emulsify
Use a balloon whisk or fork to blend everything until it’s smooth and slightly thickened. It should cling to a spoon but still pour easily.

3. Taste and Adjust
Add a little more sugar or vinegar if needed. It’s all about balance.

4. Serve or Store
Use straight away, or pour into a jar and keep in the fridge for up to a week. Shake before each use.

TIPS FROM MY KITCHEN

• I always double this recipe—it keeps well and disappears quickly.
• For extra oomph, add a crushed garlic clove and let it sit 10 minutes.
• I whisk it in a jam jar, then just screw on the lid and store it.
• A pinch of chilli flakes gives it a lovely warmth without heat.

STORAGE + SERVING

Fridge: Keep in a sealed jar or container for up to 1 week.
Shake before using—the oil separates as it sits.
Serve with: Leafy salads, grilled chicken, tomatoes + mozzarella, roast veg.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this without mustard?
A: Technically yes, but it won’t emulsify the same. Try Greek yogurt or a spoon of tahini instead.

Q: What’s the best balsamic to use?
A: A syrupy, aged one will give the richest flavour, but any decent balsamic will work. Just avoid the super acidic ones.

Q: Is this vegan?
A: Yes! Just double-check your Dijon—it’s usually fine but some brands add egg.

Q: Can I use honey instead of sugar?
A: Absolutely. Start with half a teaspoon and adjust to taste.

Q: What’s the ideal oil for this?
A: A smooth extra virgin olive oil is best—peppery but not overpowering.

Try More Recipes:

• Mary Berry Coq au Vin
• Mary Berry Cannelloni With Double Cheese Sauce
• Mary Berry Steak And Guinness Pie