Classic Mustard Vinaigrette
This dressing relies on the mechanical action of whisking oil into a mustard base to create a stable, creamy emulsion. You achieve the correct consistency by adding the oil in a thin, steady stream while whisking constantly, ensuring the vinaigrette clings to greens rather than sliding to the bottom of the bowl.
The emulsion is everything.
Use room temperature ingredients to help the oil and acid bind. If you rush the oil pour, the dressing will break and separate.
- Small mixing bowl
- Wire whisk
- Measuring spoons
What goes in.
- 1 tbspDijon mustard
- 2 tbspRed wine vinegar
- 1/2 cupExtra virgin olive oil
- 1/2 tspFine sea salt
- 1/4 tspBlack pepper, freshly cracked
Slow and steady
Begin by whisking the mustard, vinegar, salt, and pepper until uniform. Add the oil drop-by-drop initially, then transition to a thin stream once the mixture begins to thicken.
The method.
Base preparation
In the mixing bowl, combine the Dijon, vinegar, salt, and pepper. Whisk until the salt dissolves and the mustard is fully incorporated into the vinegar.
Binding
While whisking continuously, add the olive oil in a slow, constant trickle. Do not dump the oil in at once.
Check for consistency
Continue whisking until the mixture turns opaque and holds its shape on the whisk. If it looks oily or separated, stop and whisk in a teaspoon of water.
Other turns to take.
Shallot Vinaigrette
Mince one small shallot very finely and let it macerate in the vinegar for ten minutes before adding the mustard and oil.
Herbed Vinaigrette
Fold in one tablespoon of finely chopped fresh parsley, tarragon, or chives once the emulsion is stable.
When it doesn't go to plan.
Taste the dressing using a leaf of lettuce rather than a spoon to get an accurate sense of how it will perform.
If the vinaigrette sits for a while, it may separate; give it a quick whisk before tossing with your greens.
Use a neutral-flavored olive oil if you want the bite of the mustard to remain the primary flavor.
The ones that keep coming up.
Why does my vinaigrette taste too acidic?
You likely have too much vinegar or not enough oil. Add another tablespoon of oil and whisk vigorously to balance the ratio.
Can I make this in advance?
Yes, it will hold in a sealed jar at room temperature for up to two days, or in the refrigerator for a week.