Mastering the Vinaigrette
The difference between a puddle of oil and a coherent dressing is the emulsion. Once you understand how to force fat and acid to hold hands, you can stop buying bottled dressings forever.
Salt must go in first.
Salt does not dissolve in oil, so you must integrate it into the vinegar or lemon juice before adding the fat.
- small bowl
- whisk
- measuring spoons
What goes in.
- 1 tbspacid (red wine vinegar, lemon juice, or sherry vinegar)
- 1/2 tspfine sea salt
- 1 tspdijon mustard (optional stabilizer)
- 3 tbspneutral or extra virgin olive oil
Streaming the Fat
Do not dump the oil in at once. Use one hand to whisk vigorously and the other to pour the oil in a thin, constant thread; this mechanical action breaks the oil into droplets small enough to stay suspended in the acid.
The method.
Dissolve the base
Combine the vinegar, salt, and mustard in your bowl. Whisk until the salt crystals vanish and the liquid looks uniform.
Emulsify
Start whisking the vinegar rapidly. While whisking, begin pouring the oil in a very slow, steady stream. Keep whisking until the mixture becomes opaque and thick enough to coat the back of a spoon.
Taste and adjust
Dip a leaf of lettuce into the dressing to taste it, rather than tasting it off the spoon. Adjust salt if it feels flat, or add a drop more vinegar if it feels heavy.
Other turns to take.
Shallot Vinaigrette
Mince one small shallot very finely and let it sit in the vinegar for ten minutes before adding the oil to take the sharp edge off the onion.
Creamy Herb
Whisk in a tablespoon of mayonnaise or Greek yogurt during the final step for a thicker, milder dressing.
When it doesn't go to plan.
If your dressing breaks—meaning the oil separates into a pool on top—add a teaspoon of warm water and whisk hard; it will pull back together.
Use a neutral oil like grapeseed for delicate greens, or a robust extra virgin olive oil for hearty winter vegetables.
Store in a glass jar and shake vigorously before every use, as homemade vinaigrettes lack the chemical stabilizers of store-bought versions.
The ones that keep coming up.
Why does my dressing always separate?
You likely added the oil too quickly or didn't whisk fast enough. If you aren't using an emulsifier like mustard or honey, the bond is fragile and will always eventually separate.
Can I make this in a blender?
Yes, but use the pulse setting. High speeds can turn olive oil bitter by overheating it.
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