Mastering the Vinaigrette
A vinaigrette is not a recipe, but a technique of emulsification. Once you understand how to bind fat to acid, you can dress any greens, grains, or roasted vegetables with a base you build in seconds.
Balance is everything
The oil carries the flavor, while the acid provides the spark. Taste your base—lemon juice, vinegar, or citrus—before you add the oil to ensure it isn't too sharp for your palate.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspacid (red wine vinegar, lemon juice, or sherry vinegar)
- 3 tbspneutral or extra virgin olive oil
- 1/2 tspdijon mustard
- to tastekosher salt and cracked black pepper
The Mustard Anchor
Mustard acts as a bridge between oil and water-based acids. Whisking it into the acid first prevents the vinaigrette from breaking back into two layers on the plate.
The method.
Combine the foundation
Add the vinegar, mustard, salt, and pepper to the bowl. Whisk until the salt has fully dissolved into the acid.
Incorporate the fat
Keep the whisk moving at a steady pace. Drizzle the oil in starting with a few drops, then a thin, constant stream. Stop adding oil once the texture becomes creamy and opaque.
Adjust and test
Dip a leaf of lettuce into the bowl. If it tastes too oily, add a splash more acid. If it bites back, add a drop more oil.
Other turns to take.
Shallot infusion
Mince one small shallot and let it sit in the vinegar for 10 minutes before adding the mustard and oil.
Herb-heavy
Fold in a tablespoon of finely chopped fresh parsley, chives, or tarragon after the emulsion is formed.
When it doesn't go to plan.
Always use a bowl larger than you think you need to prevent splashing.
If the dressing breaks, add a teaspoon of water or fresh mustard and whisk vigorously to bring it back together.
Room temperature oils emulsify faster and hold their texture longer than chilled ones.
The ones that keep coming up.
Can I make this in a jar?
Yes. Add all ingredients to a mason jar, seal it tightly, and shake until the liquid changes from clear to cloudy and thick.
How long does it stay fresh?
Keep it in the refrigerator for up to three days. It will likely separate, so shake or whisk it vigorously before serving.
How real cooks make it.
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