One of the secrets is using a mild vinegar. I like rice vinegar or champagne vinegar.
Here's what I do.
1T dijon mustard
1clove of garlic, crushed (or chopped very fine)
1T honey
1/4 cup cider vinegar or rice wine or champagne vinegar
2 T balsamic vinegar
Mix together, I use a wire wisk
1/2 cup olive oil...whisk the oil in a slow stream, whisking all the while
Then I like to add some dried or fresh herbs....most of the time I use oregano...I
Dont' add salt because of the salt in the mustard, and I pepper it on the plate or in the
bowl....like they do in a restaurant!!
And if it's still too 'sharp" add about a tablespoon of grated parmesan cheese. The cheese mellows it a bit.
Linda C

I like plain ole sugar in my vinaigrettes and about 1/3 cup balsamic to 1 cup oil. For that amount I would use about 1/4 cup sugar.
And the other stuff too, to taste; garlic, s&p, herbs, etc.
I think it's one reason commercial salad dressing and restaurant salad dressing taste good; the customer doesn't know how much sugar is in it!

I've started using sweeter blasamic vinegars for my vinaigrette. I have a black raspberry one and one that is just balsamic, bu it is aged and quite sweet as it is. As Linda said, the vinegar you use will make all the dfference in the world. Taste them by themselves and find what you like.

Alexa

Thanks, all, for the help.

This is the recipe I used:

2/3 cup of rice wine vinegar
1/3 cup orange juice
2 Tbsp olive oil
1 Tbsp Dijon mustard
1 tsp honey
2 tsp minced garlic

It was too tart, so I added more olive oil and a bit more honey. It was ok, but not what I had hoped for. I think now it was too much vinegar for the amount of olive oil.

I bought raspberry vinegar and made the vinaigrette recipe that was on the bottle - no sweetener so it was way too tart. I never did get that one right, either. I still have the vinegar and am hoping for a good recipe for raspberry vinaigrette.

I will try your recipe, Linda. I like the idea of 2 kinds of vinegars.

The usual ratio of oil to vinegar is twice as much oil as vinegar.
No wonder you didn't like that recipe.....way too much vinegar in relation to the amount of oil.
Linda C

Here's the recipe I use. CindyMac criticized it for using too many kinds of vinegars, but I found that they balance each other nicely. I do use a bit of very expensive Balsamic, but a $30 bottle would be sufficient. The one I use now costs $65, but it's even more expensive on line. I generally only use it to drizzle on fruit. I wrote this recipe several years ago when Balsamic vinegar was quite a bit cheaper.

Herb Vinaigrette Salad Dressing

This dressing must be made using fresh herbs only. Never substitute dried herbs hereomit any herbs if you do not have fresh. Please also pay attention to the particular herbs if you buy them, as certain oreganos will be stronger than others. I have English thyme in my yard, and this is what I generally use, but lemon thyme can be substituted for a slightly different flavor. Asian versions of basil will taste quite different from the standard European sweet basil.

Ingredients

3 tbsp Dijon mustard
6 cloves garlic
1-2 shallots, depending on size (optional)
1/3 cup chopped fresh sweet basil
3 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme (stems removed)
1 tbsp Balsamic vinegar, aged eight years, the best you can find
2 tbsp Balsamic vinegar, medium quality
2 tbsp white Balsamic vinegar
2 tbsp red wine vinegar
1-2 tbsp white wine vinegar
2 tsp salt
2-3 tsp freshly ground black pepper
2/3 cup extra virgin olive oil, or to taste

Directions

Peel and coarsely chop garlic, and shallots, if desired, and put into blender with the mustard and herbs. Pulse a few times to chop the garlic and herbs, and add vinegars, salt, and pepper. Blend until all ingredients are very finely chopped or puréed. Add the olive oil a bit at a time and blend until smooth. If possible, pour the olive oil through a small hole in the top of the blender while blending. Adjust vinegars, salt, pepper, and oil to taste, remembering that the flavor will change after the garlic and herbs have had time to marinate in the vinegar and oil. If desired, add 2-3 tsp of water to make the dressing a bit thinner and easier to pour. Store in a jar in the refrigerator. Keeps for at least two weeks, although the herb flavors will diminish over time.

Yield: approx. 1-2/3 cups

Variations

If you are not using a premium Balsamic vinegar, such as "Fondo di Trebbiano", which costs about $50 for an eight ounce bottle, you can use a cheaper vinegar, which may cost about $20 - $30 for eight ounces, but you will need to add something as a sweetenersuch as a honey mustard in place of half of the Dijon mustard, or a small amount of sugar, 1/2 -1 teaspoon, or to taste. You must adjust the vinegar proportions you use to get the balance of acidity that you likecheaper vinegars will be harsher and have more of a bite, but you will want a bit of that. Also, the dressing should have a strong salt and pepper flavor, so that you will not need to use salt and pepper on the salad. Bitter greens will require either more salt or stronger vinegar. Bland lettuce will be better with milder, sweeter vinegar. If the dressing is too spicy, add Balsamic vinegar and olive oil. You can adjust small portions for individual meals before serving. Use small whisk to alter small portions.

To use as a marinade for mushroom, replace the expensive Balsamic vinegar with red wine vinegar and use a cheaper olive oil. Omit the basil, and double the amount of thyme.

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I sent some of this dressing to Woody in a swap, I think, and she said she liked it.

Lars

I love this Raspberry Vinaigrette....make sure you use vegetable oil, not Olive oil.

The Pantry Shelfs Raspberry Vinaigrette

2 Tbl Raspberry Vinegar
2 Tbsp Sugar
1 Tsp Honeycup Mustard
½ Tsp salt
½ Cup vegetable oil

Mix first 4 ingredients in a food processor. With the blade still running gradually add oil. Store in the refrigerator.

I use seedless raspberry preserves instead of sugar or honey in my raspberry vinaigrette...plus raspberry vinegar.
Linda C

Lars, I love your recipe and another cooking friend was just making some the other night!

Here's another excellent vinaigrette which you may enjoy from Bubbe -

Recipe from Renée Adler Ascher's Kitchen

My Own Vinaigrette Salad Dressing

Ingredients:
Extra Virgin Olive Oil (use best quality affordable)
Rice Wine Vinegar (oriental brands)
Red wine vinegar, optional (use best quality affordable)
Dijon mustard
Worcestershire sauce (Lee & Perrins)
Lite soy sauce
Fine herb mix (dry, available in jars. I use Spice Islands Brand which is a blend of Thyme, Oregano, Sage, Rosemary, Marjoram, and Basil)
Parmesan Cheese (use best quality)
Sugar
Garlic cloves
Freshly ground black pepper
Water

Directions:
Into food processor fitted with metal blade or blender place:
2 to 3 large cloves garlic
1 heaping Tbs. Dijon mustard
1 Tbs. fine herbs, rubbed in palms to release flavors (I like Spice Island®)
6 oz. rice wine vinegar
2 oz. red wine vinegar (or more rice wine vinegar)
Process to thoroughly to blend
Add: 5 shakes each of Worcestershire and soy sauce
1 Tbs. Parmesan cheese
1 Tbs. sugar
1/2 to 3/4 tsp. pepper
Process, and while doing so, add 18-oz. olive oil in a steady stream. Product will emulsify
considerably, add about 1 oz. water to thin slightly.
Taste and correct.
Store in jar in refrigerator
Be sure to shake, or stir well before use

Notes:
I never really measure, and I am writing this from years of memory, therefore when you make
the salad dressing you can best determine if you need slightly more oil, sugar, or pepper.
Flavors intensify and improve with time for the ingredients to marry.
Will keep in refrigerator indefinitely.
Due to the quantity of oil, you will need to remove from refrigerator a while before serving so
that ingredients soften enough to shake. If necessary, set container in lukewarm water to hasten.
Variations:
Add chopped boiled egg or chopped red onion, scallions, or chopped sweet red pepper, alone
or in combination, to the dressing. Lovely over asparagus, warm potatoes for salad, even pasta and
vegetable mixtures.