In a small mixing bowl, combine the balsamic vinegar, dijon mustard, sea salt, garlic powder, and onion powder.
Add the avocado oil and whisk until emulsified.
Store in a jar fitted with a tight lid in the fridge for 2 to 3 weeks. Shake well before serving.
I recommend using avocado oil. It's a neutral-tasting oil full of antioxidants and healthy fats. I've found that extra virgin olive oil can lend a bitter taste. If you prefer to use olive oil, you'll need to use the extra light-tasting variety for its neutral flavor. However, the extra light-tasting variety is more processed and not as nutritious, which is why I prefer avocado oil.
The oil to vinegar ratio isn't set in stone! Feel free to add more balsamic vinegar for a bolder taste or less for a milder taste. If you choose to adjust the recipe, just keep in mind that each Tablespoon of balsamic vinegar has 3 net carbs.