Newman's Own Balsamic Vinaigrette contains inflammatory seed oils (canola and soybean oil) that promote inflammation and should be avoided. This DIY version replaces those oils entirely with extra virgin olive oil and avocado oil, eliminates artificial additives, and uses organic whole food ingredients for superior nutrition and flavor.
Based on: Balsamic Vinaigrette
· Makes approximately 20 servings (600ml total)
· Serving: 2 tablespoons (30g)
Why This Recipe is Seed Oil Free
Commercial Balsamic Vinaigrette from Newman's Own often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Balsamic Vinaigrette may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Extra Virgin Olive Oil
200ml (about 3/4 cup + 2 tablespoons) · California Olive Ranch Organic Extra Virgin Olive Oil
2g (about 1/2 teaspoon) · Simply Organic Italian Seasoning
Adds complexity with oregano, basil, and thyme to replicate 'spice' blend
Red Bell Pepper Powder
1g (about 1/4 teaspoon) · Starwest Botanicals Organic Red Bell Pepper Powder
Provides sweet pepper flavor and additional color
Xanthan Gum
0.5g (about 1/8 teaspoon) · Bob's Red Mill Xanthan Gum
Natural thickener that prevents separation and creates smooth texture
Filtered Water
80ml (about 1/3 cup) · Filtered tap water or spring water
Dilutes acidity and creates proper consistency for pouring and coating
Instructions
Step 1. Begin by measuring all dry ingredients (6g Redmond Real Salt, 20g coconut sugar, 4g garlic powder, 3g onion powder, 2g paprika, 2g Italian herbs, 1g red bell pepper powder, and 0.5g xanthan gum) into a large mixing bowl. Whisk these together thoroughly for 1-2 minutes to ensure even distribution - the xanthan gum especially tends to clump and needs complete integration to prevent lumpy texture later.
Step 2. In a separate bowl, combine the vinegars (120ml balsamic vinegar and 60ml apple cider vinegar) with 80ml filtered water. Whisk this acidic mixture vigorously for 30 seconds to fully combine. The water helps balance the intensity of the vinegars and creates the proper consistency for a pourable dressing.
Step 3. Slowly pour the vinegar-water mixture into the bowl with the dry ingredients while whisking constantly. Continue whisking for 2-3 minutes until the mixture is completely smooth and the coconut sugar has dissolved. The xanthan gum will begin to hydrate and create a slightly thickened base. Let this mixture rest for 5 minutes to allow full hydration.
Step 4. In a measuring cup, combine 200ml extra virgin olive oil and 100ml avocado oil. Using an immersion blender or regular blender, begin blending the vinegar mixture on low speed while very slowly drizzling in the oil mixture over 2-3 minutes. This slow emulsification is crucial - adding oil too quickly will cause the dressing to break and separate. The mixture should become creamy and well-integrated.
Step 5. Once all oil is incorporated, increase blender speed to high and blend for an additional 30-60 seconds until the dressing is completely smooth and emulsified. Taste and adjust seasoning if needed - add a pinch more salt for savory depth or a bit more coconut sugar if you prefer additional sweetness to match the original product's profile.
Step 6. Transfer the finished dressing to a glass bottle or jar with a tight-fitting lid. Shake vigorously before each use as natural separation is normal and expected with clean ingredients. Use 2 tablespoons (30ml) per salad serving, or adjust to taste. The dressing will keep its best flavor when used within 1-2 weeks, though it's safe for up to 3-4 weeks when properly stored.
Storage
Store in refrigerator in glass container with tight lid. Shake well before each use as natural separation occurs. Best flavor within 2 weeks, safe for 3-4 weeks. Do not freeze as emulsion will break.
Cost Comparison
Cost per serving (homemade)$0.17
Cost per serving (store-bought)$0.45
Savings62%
Higher upfront cost due to quality organic ingredients, but massive long-term savings. Bulk spices and oils provide enough for 10+ batches, making cost per serving very economical while eliminating harmful seed oils.