Making Fresh Vinaigrettes
The secret to a good vinaigrette lies in the marriage of fat and acid. If you rush the emulsification, you end up with a watery mess that separates on the plate; take your time, and you get a cohesive coating that clings to every leaf.
Balance is everything
Keep your oil at room temperature to ensure the emulsion holds. A room-temp oil emulsifies more readily than a chilled one straight from the fridge.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspacid (lemon juice, red wine vinegar, or apple cider vinegar)
- 3 tbspneutral or extra virgin olive oil
- 1/2 tspDijon mustard (the emulsifier)
- to tastefine sea salt and cracked black pepper
Slow and Steady Incorporation
Whisk the acid, salt, and mustard together first. Then, add the oil in a thin, slow stream while whisking continuously until the mixture is thick and uniform.
The method.
Combine the base
Add the vinegar, mustard, salt, and pepper to your bowl. Whisk until the salt dissolves and the mustard is fully integrated into the acid.
Drizzle the fat
Using your non-dominant hand, pour the oil in a very slow, pencil-thin stream while whisking vigorously with your other hand.
Check the texture
Stop when the dressing looks like a light cream and no longer has visible oil streaks. Taste it by dipping a lettuce leaf in rather than a spoon—the flavor changes once it coats raw greens.
Other turns to take.
Shallot Vinaigrette
Mince one small shallot finely and let it sit in the vinegar for ten minutes before adding the oil to mellow its bite.
Herbed Vinaigrette
Whisk in two tablespoons of finely chopped fresh parsley, chives, or tarragon after the emulsion is set.
When it doesn't go to plan.
If the dressing breaks—meaning the oil separates—add a teaspoon of warm water and whisk vigorously to pull it back together.
Taste as you go; if it is too sharp, add a tiny drop of honey or maple syrup to cut the acidity.
Avoid using a blender for delicate olive oils, as the high speed can make the oil taste bitter.
The ones that keep coming up.
Can I make this ahead of time?
Yes, but it will separate in the fridge. Give it a quick whisk or shake in a jar right before you dress the salad.