The Essential Vinaigrette
A proper vinaigrette is about balance and texture. Once you master the mechanics of the emulsion, you stop needing recipes and start trusting your palate.
Temperature and speed matter.
Ensure your mustard is at room temperature to help it act as a bridge between the oil and vinegar. Drizzle the oil slowly; if you pour too fast, the emulsion will break.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspDijon mustard
- 2 tbspred wine vinegar or fresh lemon juice
- 6 tbspextra virgin olive oil
- 1/2 tspfine sea salt
- 1/4 tspcracked black pepper
The Mustard Bridge
The mustard acts as a stabilizer. Whisk it into the vinegar until fully dissolved before adding the oil to prevent the dressing from separating back into two distinct layers.
The method.
Combine the base
In the bowl, whisk together the mustard, vinegar, salt, and pepper until the salt has completely dissolved into the acid.
Add the oil
While whisking constantly, add the olive oil one drop at a time for the first tablespoon. Once it begins to thicken, you can move to a thin, steady stream.
Check the texture
Stop whisking when the vinaigrette is opaque and thick enough to coat the back of a spoon. Taste it; if it is too sharp, add a half-teaspoon more oil.
Other turns to take.
Shallot Vinaigrette
Mince one small shallot finely and let it macerate in the vinegar for ten minutes before adding the mustard and oil.
Herb Vinaigrette
Fold in two tablespoons of finely chopped soft herbs like parsley, chives, or tarragon after the emulsion is complete.
When it doesn't go to plan.
If the dressing breaks, put a teaspoon of fresh water in a clean bowl and whisk the broken vinaigrette into it slowly.
Use a glass or ceramic bowl; metal can occasionally impart a metallic taste to highly acidic dressings.
Taste the dressing with a leaf of lettuce rather than a spoon to understand how it will actually perform on your salad.
The ones that keep coming up.
How long will this stay fresh?
It is best used immediately, but you can keep it in a sealed jar in the refrigerator for up to three days. It will solidify when cold; let it sit on the counter for ten minutes and give it a quick shake before using.
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