Making a Basic Vinaigrette
The store-bought versions rely on gums and stabilizers to stay mixed. When you make it by hand, you gain control over the sharpness of the vinegar and the viscosity of the oil. This is the foundation for almost every salad you will ever toss.
Balance is the goal, not a fixed ratio.
Start with the 3:1 ratio, but taste as you go. Different vinegars have different levels of acidity, so adjust the oil accordingly.
- small mixing bowl
- whisk
- measuring spoons
What goes in.
- 1 tbspvinegar (red wine, sherry, or lemon juice)
- 1/4 tspfine sea salt
- 1 tspdijon mustard
- 3 tbspextra virgin olive oil
- pinchfreshly cracked black pepper
Slow and steady integration
The mustard acts as a bridge between the water-based vinegar and the oil. If you dump the oil in all at once, the dressing will split; add it drop by drop at first to build the bond.
The method.
Dissolve the salt
Whisk the vinegar, salt, pepper, and mustard in the bowl until the salt grains disappear.
Begin the drizzle
With the whisk moving constantly, add the oil a few drops at a time.
Finish the pour
Once the mixture begins to look opaque and thickened, you can add the remaining oil in a slow, steady stream.
Test the emulsification
Dip a lettuce leaf into the dressing; it should coat the leaf evenly without running off immediately.
Other turns to take.
Herb Vinaigrette
Add one tablespoon of finely minced fresh chives, parsley, or tarragon after the emulsion is set.
Shallot Vinaigrette
Mince a small shallot and let it sit in the vinegar for 10 minutes before adding the mustard and oil to mellow its bite.
When it doesn't go to plan.
If the dressing breaks or separates, put a teaspoon of water in a clean bowl and whisk the broken dressing into it drop by drop.
Use a bowl with a rounded bottom so the whisk reaches every corner.
Taste the dressing with the specific greens you plan to use, as bitterness in kale or radicchio requires more salt or a milder vinegar.
The ones that keep coming up.
Can I make this in advance?
Yes, but it will separate if left to sit. Give it a quick whisk or shake before pouring it over your greens.
What kind of oil should I use?
Use an oil you enjoy the taste of on its own. Olive oil works for most, but walnut or hazelnut oil adds a different depth.
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