Longhorn Steakhouse White Balsamic Vinaigrette Recipe
Some years ago, I turned into someone who stopped picking up bottles at the grocery store. Well, almost never. Sometimes I grab something new that looks interesting. But most times, I do not finish the bottle before it goes bad.
Living alone means one bottle lasts too long. Plus, I usually learn how to create it myself at home.
Homemade salad dressings are so simple and fast to prepare. You control the oil and taste completely. You also avoid processed stuff sneaking into your food.
Today, I’m excited to share my top copycat recipe of the year – Longhorn Steakhouse’s White Balsamic Vinaigrette Recipe.
The White Balsamic Vinaigrette is a wonderfully flavorful dressing that instantly enhances any salad. It has the perfect balance of tangy and sweet. The light color keeps your vegetables looking fresh and vibrant.
This Longhorn White Balsamic Vinaigrette Recipe tastes just like what you get at the restaurant. But unlike the dark kind, this white version keeps your salad looking bright and colorful. Your greens stay pretty and fresh-looking.
Difference Between Balsamic Vinaigrette and White Balsamic Vinaigrette
The main difference is the color and intensity.
Regular balsamic vinegar is dark brown and has a deep, rich flavor. White balsamic vinegar is light gold and tastes a bit sweeter and milder.
Both come from grapes, but white balsamic is cooked at a lower heat and not aged as long.
When you use white balsamic in a dressing, your salad stays fresh. The dark version will turn your lettuce and veggies brown. The taste is similar, but white balsamic is gentler and less sharp.
Longhorn Steakhouse White Balsamic Vinaigrette Ingredients
1. White Balsamic Vinegar (½ cup): White balsamic vinegar is the base for the tangy flavor. It is less dark and strong than regular balsamic. If you cannot find it, a regular balsamic vinegar will work, but your dressing will be darker and have a stronger taste.
2. Extra Virgin Olive Oil (¾ cup): Extra virgin olive oil is the main oil that makes the dressing smooth. A light-tasting olive oil or even avocado oil are good substitutes.
3. Honey (2 tablespoons): Honey is a natural sweetener that balances the sharpness from the vinegar. You can use maple syrup instead for a different kind of sweetness.
4. Dijon Mustard (1 tablespoon): Dijon mustard adds a little sharpness and helps all the parts stick together. A yellow mustard can be used, but the flavor will be milder.
5. Freshly Grated Parmesan Cheese (¼ cup): Freshly grated Parmesan cheese gives the dressing a rich, salty taste. For a different flavor, you could use Pecorino Romano cheese.
6. Garlic (1 clove, finely minced): Garlic gives the dressing a nice, strong flavor. A very small amount of garlic powder can be used in a pinch.
7. Dried Marjoram (½ teaspoon): Dried marjoram has a gentle, sweet taste. If you do not have marjoram, use a little more dried thyme or some dried oregano.
8. Dried Thyme (½ teaspoon): Dried thyme adds an earthy flavor. Fresh thyme leaves are also a good choice.
9. Salt (½ teaspoon): Salt brings out all the other flavors in the dressing.
10. Freshly Ground Black Pepper (¼ teaspoon): Freshly ground black pepper adds a little bit of spice. You can use pre-ground pepper, but fresh has more flavor.
Essential Kitchen Equipment
- Medium-Sized Mixing Bowl: To combine everything.
- Whisk: For mixing the dressing smoothly.
- Spatula: To get every last drop out.
- Measuring Cups and Spoons: For accurate amounts.
- Small Jar or Bottle: For storing the finished dressing.
How To Make Longhorn Steakhouse White Balsamic Vinaigrette
Step 1 | Combine the Base Ingredients
Get your medium-sized bowl. Add the white balsamic vinegar, honey, and Dijon mustard. Put in the minced garlic, salt, and pepper. Now, add the dried marjoram and thyme. Before you add them, crush the dried herbs lightly between your fingers. This releases their natural oils and makes them more fragrant.
Step 2 | Whisk It Together
Take your whisk and mix everything in the bowl very well. Keep whisking for about a minute. You want the honey to dissolve completely into the vinegar. The mixture should look smooth and all the ingredients should be combined.
Step 3 | Slowly Add the Oil
Now, it is time to add the olive oil. Pour it into the bowl very slowly, just a tiny stream at a time. While you are pouring, never stop whisking. This slow process helps the oil and vinegar create a creamy, thick dressing that does not separate. Whisk until the dressing looks smooth and lighter in color.
Step 4 | Add the Final Touch
Add the freshly grated Parmesan cheese to the bowl. Whisk it one more time until the cheese is fully mixed in. Your vinaigrette is now ready to use!
Step 5 | Serve and Store
You can use the dressing right away. For storing, pour it into a jar or a bottle with a tight-fitting lid. Keep it in the refrigerator.
Tips to Get the Flavor Close to the Longhorn Version
1. Let the Flavors Set: After mixing, let the dressing sit in the fridge for at least one hour before serving. This allows all the flavors to blend together better.
2. Bring to Room Temperature: Take the dressing out of the fridge about ten minutes before using. This warms it slightly and makes it easier to pour.
3. Shake Before Serving: The oil and vinegar may separate over time. Always shake the jar well before using to recombine everything.
4. Taste and Adjust: After making it once, taste the dressing and see what you think. Next time, you can add a bit more honey for sweetness or more garlic for a stronger flavor.
7 Ways to Use Longhorn White Balsamic Vinaigrette
1. Green Salads: Pour it over mixed greens, romaine, or spinach. Add your favorite toppings like tomatoes, cucumbers, and onions.
2. Pasta Salad: Toss cold pasta with vegetables and this dressing for a quick side dish. It adds a light, fresh flavor.
3. Grilled Vegetables: Brush it on vegetables before grilling or drizzle it on after cooking. Zucchini, peppers, and mushrooms taste great this way.
4. Marinade for Chicken: Use it to soak chicken breasts before cooking. The vinegar helps tenderize the meat while adding flavor.
5. Sandwich Spread: Put a little on your sandwich instead of mayo. It adds a tangy kick without heaviness.
6. Dipping Sauce: Serve it with warm bread as a dipping sauce. Add a little extra Parmesan on top.
7. Grain Bowls: Drizzle it over rice bowls or quinoa bowls. It brings everything together with a burst of flavor.
Storage Tips
Store the vinaigrette in the fridge in a tightly sealed jar. It keeps well for up to 2 weeks. Freezing is not recommended as it can separate and affect texture.
Signs of spoilage include sour or off smell, discoloration, or mold. Always shake before using to recombine any separation.
Longhorn Steakhouse White Balsamic Vinaigrette Recipe FAQs
1. My dressing is too thick. How can I thin it out?
A thick dressing is usually not a problem. If you want it thinner, just add a teaspoon of warm water and whisk it in. Keep adding water one teaspoon at a time until it is as thin as you like. Be careful not to add too much, or the flavor will get weak.
2. What if I skip the cheese?
Parmesan adds salty body key to Longhorn match. Skip it and dressing thins out, loses richness. Boost salt and add nutritional yeast for cheesy vibe. Or grate in sharp cheddar small amount. Test taste after oil step. Cheese makes this recipe thick and steakhouse-close.
3. How can I make the dressing thicker or thinner?
To thicken the dressing, slowly add more oil, a bit of mustard, or extra grated Parmesan.
For a thinner dressing, whisk in a tablespoon or two of water or vinegar until you reach the desired consistency. Adjust based on whether you want it pourable or creamy.
4. How can I make this vinaigrette more tangy?
To increase tanginess, add a bit more white balsamic vinegar or a splash of lemon juice. Start with small increments, tasting as you go.
This enhances the zesty flavor without overpowering the balance of sweetness from honey or richness from the olive oil and cheese.
5. How can I make the dressing creamier?
Whisk the oil slowly into the vinegar mixture to create an emulsified, creamy texture. Adding freshly grated Parmesan cheese also helps thicken and enrich the dressing.
Avoid adding oil too quickly, as this can cause the dressing to separate and lose smoothness.
Longhorn Steakhouse White Balsamic Vinaigrette Recipe
Copycat Longhorn Steakhouse White Balsamic Vinaigrette ready in 10 min prep + 1 hr fridge. Bright, tangy, and perfect for any salad!
Ingredients
- White Balsamic Vinegar: ½ cup
- Extra Virgin Olive Oil: ¾ cup
- Honey: 2 tablespoons
- Dijon Mustard: 1 tablespoon
- Freshly Grated Parmesan Cheese: ¼ cup
- Garlic (finely minced): 1 clove
- Dried Marjoram: ½ teaspoon
- Dried Thyme: ½ teaspoon
- Salt: ½ teaspoon
- Freshly Ground Black Pepper: ¼ teaspoon
Instructions
- Get your medium-sized bowl. Add the white balsamic vinegar, honey, and Dijon mustard. Put in the minced garlic, salt, and pepper. Now, add the dried marjoram and thyme. Before you add them, crush the dried herbs lightly between your fingers. This releases their natural oils and makes them more fragrant.
- Take your whisk and mix everything in the bowl very well. Keep whisking for about a minute. You want the honey to dissolve completely into the vinegar. The mixture should look smooth and all the ingredients should be combined.
- Now, it is time to add the olive oil. Pour it into the bowl very slowly, just a tiny stream at a time. While you are pouring, never stop whisking. This slow process helps the oil and vinegar create a creamy, thick dressing that does not separate. Whisk until the dressing looks smooth and lighter in color.
- Add the freshly grated Parmesan cheese to the bowl. Whisk it one more time until the cheese is fully mixed in. Your vinaigrette is now ready to use!
- You can use the dressing right away. For storing, pour it into a jar or a bottle with a tight-fitting lid. Keep it in the refrigerator.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 120
The Longhorn Steakhouse White Balsamic Vinaigrette Recipe brings slightly sweet flavor to every dish. This copycat version is fresh, easy to create, and perfect for experimenting with flavors.
Try it at home and share the results – it will enhance simple salads and meals beautifully.
