Mastering the Classic Vinaigrette
You do not need a recipe to make a dressing; you only need to understand the relationship between fat and acid. Once you master the mechanics of the emulsion, you can dress any leaf or vegetable with whatever is left in your pantry.
The stability of the emulsion depends on the pour.
If you dump the oil in all at once, the dressing will break and separate into two distinct layers. Keep your whisk moving in one direction and take your time with the oil stream.
- Small mixing bowl
- Balloon whisk
- Measuring spoons
What goes in.
- 1 tbspacid (red wine vinegar, lemon juice, or sherry vinegar)
- 1 tspDijon mustard
- 1/4 tspfine sea salt
- 3 tbspextra virgin olive oil
- to tastefreshly cracked black pepper
The Slow Drizzle
The mustard acts as a bridge between the water-based vinegar and the oil. By whisking in the oil drop by drop initially, you ensure the oil droplets are dispersed finely enough to stay suspended.
The method.
Combine the base
Place the vinegar, mustard, salt, and pepper into the bowl. Whisk until the salt is completely dissolved and the mustard is fully integrated into the vinegar.
Incorporate the oil
Begin whisking the vinegar mixture vigorously while adding the oil one half-teaspoon at a time. Once the mixture starts to look thick and opaque, you can increase the oil flow to a thin, steady stream.
Adjust
Dip a piece of the greens you are using into the dressing. If it tastes too sharp, whisk in another half-teaspoon of oil. If it lacks character, add a pinch more salt.
Other turns to take.
Creamy Herb
Whisk in two tablespoons of finely chopped fresh parsley, tarragon, or chives after the emulsion is formed.
Citrus-Honey
Replace the vinegar with lime juice and substitute the mustard with a half-teaspoon of honey for a brighter, sweeter profile.
When it doesn't go to plan.
Make the dressing in the bottom of the salad bowl, then toss the greens directly on top.
If the dressing separates after sitting, simply give it a quick whisk or shake it in a sealed jar to bring it back together.
Use a neutral oil like grapeseed if you want the vinegar or herbs to be the primary flavor.
The ones that keep coming up.
Can I make this in advance?
Yes, but keep it at room temperature. If you refrigerate a vinaigrette made with olive oil, the fat will solidify and become cloudy.
Why does my dressing taste like pure oil?
You likely used too much oil or not enough salt. Add a drop more vinegar and an extra pinch of salt to balance the palate.
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