Making a Classic Vinaigrette
The secret to a green salad isn't the quality of the lettuce, but the balance of the dressing. Master this ratio and you will never need a bottled version again.
Balance is the goal
The oil tempers the acid, while the salt bridges the two. Use a bowl larger than you think you need to keep the splashing to a minimum.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspred wine vinegar or fresh lemon juice
- 1/2 tspfine sea salt
- 1 tspDijon mustard
- 3 tbspextra virgin olive oil
- pinchcracked black pepper
The slow stream
Never dump all the oil in at once. Add it drop by drop at first while whisking constantly; once the mixture begins to thicken, you can pour in a steady, thin thread.
The method.
Dissolve the salt
Place the vinegar, salt, and mustard in the bowl. Whisk until the salt disappears and the mustard is fully incorporated into the acid.
Establish the base
Add a few drops of oil and whisk vigorously. The mixture should immediately turn cloudy.
Emulsify
Continue whisking as you stream the remaining oil in slowly. Stop when the dressing looks creamy and holds its shape on the whisk.
Adjust
Taste with a single leaf of lettuce. If it is too sharp, whisk in another teaspoon of oil. If it tastes flat, add a pinch more salt.
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 mustard and oil.
Herb Vinaigrette
Whisk in two tablespoons of finely chopped fresh parsley, chives, or tarragon at the very end.
When it doesn't go to plan.
Always dress your greens at the very last second; acid will wilt delicate leaves if they sit too long.
Use high-quality oil; since it makes up the bulk of the dressing, you will taste it directly.
If your emulsion breaks, add a teaspoon of water and whisk hard to bring it back together.
The ones that keep coming up.
Does the mustard really matter?
The mustard acts as a stabilizer. It contains proteins that help bridge the gap between oil and water, making the emulsion hold longer without separating.
Can I make this ahead of time?
You can, but it will likely separate in the fridge. Give it a quick, sharp whisk before you serve it to bring it back to a creamy consistency.
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