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Chili's Citrus Balsamic Vinaigrette Recipe

Chili’s Citrus Balsamic Vinaigrette Recipe

5 from 3 votes
Craving that bold, tangy flavor of the chili’s citrus balsamic vinaigrette recipe? This homemade version captures everything you love about the restaurant favorite. In just minutes, you can whip up a silky, vibrant chilis citrus balsamic vinaigrette that tastes just like the one you get drizzled over your go-to Chili’s salads.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 8
Course: Sauce
Cuisine: American
Calories: 250
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 clove garlic minced
  • ½ cup 120 ml extra-virgin olive oil
  • 3 tablespoons 45 ml balsamic vinegar
  • 1 tablespoon 15 ml honey (heaping is fine – a little extra helps account for what sticks to the spoon)
  • 2 teaspoons 10 ml Dijon mustard
  • ½ teaspoon kosher salt or to taste – start with ¼ tsp if you prefer less salty
  • ¼ teaspoon freshly ground black pepper or to taste

Equipment

  • Small mixing bowl or mason jar with tight-fitting lid
  • Whisk (if using bowl method)
  • Measuring cups and spoons
  • Garlic press or sharp knife for mincing
  • Small cutting board

Method
 

  1. Mince the garlic clove finely using a garlic press or sharp knife, ensuring no large chunks remain. Add the minced garlic to a small mixing bowl or directly into a clean mason jar if you’re using the shake method for your citrus balsamic vinaigrette recipe.
  2. Pour the extra-virgin olive oil (½ cup) into your chosen container. Quality olive oil makes a noticeable difference in the final flavor of your chilis citrus balsamic vinaigrette.
  3. Add the balsamic vinegar (3 tablespoons) to the oil. The vinegar-to-oil ratio is key for achieving that authentic citrus balsamic dressing balance.
  4. Measure and add the honey (1 heaping tablespoon). A slightly heaping spoonful compensates for what clings to the measuring spoon and provides the characteristic sweetness.
  5. Add the Dijon mustard (2 teaspoons), which acts as an emulsifier to help the oil and vinegar blend smoothly in your balsamic citrus vinaigrette.
  6. Season with kosher salt (½ teaspoon) and freshly ground black pepper (¼ teaspoon). You can adjust these seasonings after tasting.
  7. Whisk method: Whisk vigorously for 20–30 seconds until the dressing is fully emulsified and appears creamy and unified. Shake method (recommended): Secure the lid tightly on your mason jar and shake hard for 15–20 seconds until completely emulsified. The shake method creates perfect emulsification and provides ready-to-store convenience.
  8. Taste your copycat chilis citrus balsamic vinaigrette recipe and adjust seasonings as needed-add more salt for savory depth, pepper for bite, or honey for sweetness.
  9. Use immediately over your favorite salad, or refrigerate in an airtight container for up to 1–2 weeks. Always shake well before each use, as natural separation occurs when the vinaigrette is chilled.

Video

Notes

Store your chilis citrus balsamic vinaigrette in an airtight container or mason jar in the refrigerator for up to 1–2 weeks. No reheating is necessary-simply remove from refrigeration 10 minutes before serving and shake vigorously to re-emulsify, as the olive oil will solidify slightly when cold.