Making Vinaigrettes from Scratch
Bottled dressings rely on stabilizers to keep them from separating on the shelf. When you mix your own at home, you get a clean brightness that supermarket brands cannot replicate.
Balance is everything
Keep a neutral oil like grapeseed on hand for subtle dressings, and reserve high-quality extra virgin olive oil for finishes where the flavor of the oil matters.
- small mixing bowl
- balloon whisk
- glass jar with a tight lid
What goes in.
- 1 tbspDijon mustard
- 3 tbspacid (red wine vinegar, lemon juice, or apple cider vinegar)
- 9 tbspextra virgin olive oil
- 1/2 tspfine sea salt
- 1/4 tspcracked black pepper
The slow stream
Whisk your acid, mustard, and seasonings first. Slowly drizzle the oil into the bowl while whisking continuously; this pulls the droplets into the liquid until they turn into a thick, cohesive sauce.
The method.
Combine the base
In your bowl, whisk the mustard, vinegar, salt, and pepper until the salt has fully dissolved into the acid.
Incorporate the fat
While whisking at a steady pace, add the oil in a thin, continuous stream. Stop when the dressing turns opaque and clings to the whisk wires.
Adjust to taste
Dip a piece of lettuce into the dressing and taste it. If it is too sharp, add a teaspoon more oil; if it is flat, add a splash more vinegar.
Other turns to take.
Creamy Herb
Add one tablespoon of thick Greek yogurt or tahini to the base before whisking in the oil.
Shallot Vinaigrette
Mince one small shallot very finely and let it sit in the vinegar for ten minutes before adding the oil to soften the bite.
When it doesn't go to plan.
Use a jar for travel; pour all ingredients in, seal tightly, and shake until the liquid looks uniform.
Mustard acts as an emulsifier; do not skip it if you want the dressing to stay together for more than a few minutes.
Always dress your greens right before serving to keep the leaves from wilting.
The ones that keep coming up.
How long will this stay fresh?
Stored in a sealed jar in the refrigerator, these dressings keep for up to one week. The oil may solidify if chilled; let it sit on the counter for ten minutes and give it a shake.
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