Mastering the Classic Vinaigrette
The difference between a salad that sits in a puddle of vinegar and one that is thoroughly dressed lies in the stability of your emulsion. Once you understand the physical bond between oil and acid, you stop needing a written recipe.
Temperature and stability dictate the final texture.
Ingredients at room temperature emulsify more readily than cold ones, and using a bowl with a curved bottom makes whisking more efficient.
- small mixing bowl
- wire whisk
- measuring spoons
What goes in.
- 1 tbspDijon mustard
- 2 tbspred wine vinegar or fresh lemon juice
- 6 tbspextra virgin olive oil
- 1/2 tspkosher salt
- 1/4 tspblack pepper, freshly cracked
Forcing the bond
The mustard acts as a bridge between the water-based acid and the fat-based oil. Whisk the mustard, acid, and seasonings first, then add the oil in a thin, steady stream while whisking constantly to create a stable, opaque liquid.
The method.
Combine the base
Whisk the vinegar, salt, pepper, and mustard in the bowl until the salt dissolves and the mixture is uniform.
Add the fat
Begin whisking vigorously. While you whisk, drizzle the olive oil into the bowl in a slow, thin stream. Stop once the stream is finished and continue whisking until the mixture turns opaque and slightly thickened.
Test and adjust
Dip a leaf of lettuce into the dressing. If it slides off immediately, you need more mustard. If it tastes too sharp, whisk in another teaspoon of oil.
Other turns to take.
Shallot Vinaigrette
Mince one small shallot very finely and let it soak in the vinegar for 10 minutes before adding the mustard and oil.
Herb-Forward
Stir in a tablespoon of finely chopped fresh parsley, tarragon, or chives after the emulsion is formed.
When it doesn't go to plan.
If your dressing breaks—meaning the oil separates—add a teaspoon of warm water and whisk rapidly to bring it back together.
Always dress your greens at the very last second. Salt pulls moisture out of leaves, and they will wilt within minutes.
Taste your oil before using; if it is heavily filtered or has a strong peppery bite, it will dominate the vinegar.
The ones that keep coming up.
Can I make this in a jar?
You can shake it in a jar, but a manual whisk produces a tighter, more permanent emulsion that holds up better on the salad plate.
How long can I keep it?
Keep it in the refrigerator for up to three days, but let it sit on the counter for ten minutes before using so the oil returns to a liquid state.
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