Classic Vinaigrette
The secret to a sharp vinaigrette is not the recipe itself, but the order of operations. Master this ratio, and you will never need a bottled dressing again.
Temperature matters for stability
Use room temperature oil and vinegar to help the emulsion hold together longer. Cold ingredients often cause the emulsion to break immediately.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspred wine vinegar or fresh lemon juice
- 1 tspDijon mustard
- 1/2 tspfine sea salt
- 3 tbspextra virgin olive oil
- 1 pinchcracked black pepper
Slow Incorporation
Drizzle the oil into the acid in a thin, steady stream while whisking constantly. If you dump the oil in at once, the liquids will simply sit atop one another instead of bonding.
The method.
Dissolve the base
Place the vinegar, mustard, salt, and pepper in the bowl. Whisk until the salt disappears and the mustard is fully integrated.
Incorporate the oil
Begin whisking the acid mixture while slowly pouring the olive oil in a thin stream. Continue whisking until the mixture becomes pale and thickened.
Adjust
Dip a leaf of lettuce into the dressing to taste. If it is too sharp, add a half-teaspoon more oil. If it lacks brightness, add a drop more vinegar.
Other turns to take.
Shallot Vinaigrette
Finely mince one tablespoon of shallot and let it sit in the vinegar for ten minutes before adding the oil to mellow its bite.
Herbed Vinaigrette
Stir in a tablespoon of finely chopped fresh parsley, chives, or tarragon after the emulsion is set.
When it doesn't go to plan.
If your dressing breaks, add a teaspoon of warm water and whisk vigorously to pull it back together.
A clean glass jar works just as well as a bowl; put all ingredients inside, seal tightly, and shake until thickened.
Do not dress your salad until the very moment you intend to serve it, or the leaves will wilt.
The ones that keep coming up.
Why does my vinaigrette keep separating?
Separation is normal after a few minutes. Give it a quick whisk or shake right before you pour it over the greens.
Can I use flavored oils?
Yes, but keep the oil and vinegar ratios consistent; strong oils like toasted sesame should be used sparingly as a flavor accent rather than the base.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe