Making Summer Herb Vinaigrettes
The secret to a lasting summer dressing is the strength of the emulsion. If you treat the herbs as a foundation rather than a garnish, you get a sauce that clings to every leaf instead of pooling at the bottom of the bowl.
Know your herbs
Use woody herbs sparingly; stick to soft, tender leaves for the best texture. Ensure your herbs are completely dry after washing so the dressing doesn't turn watery.
- Whisk
- Small mixing bowl
- Chef's knife
- Glass jar with lid
What goes in.
- 1/2 cupextra virgin olive oil
- 3 tbspwhite wine or sherry vinegar
- 1 tspDijon mustard
- 1/2 cupmixed fresh herbs (basil, parsley, chives), finely minced
- 1/4 tspsea salt
- 1/8 tspfreshly cracked black pepper
The slow-pour method
Whisk your vinegar and mustard until fully combined, then stream the oil in drop by drop at first. Once the mixture begins to thicken and turn opaque, you can pour the remaining oil in a steady, thin stream.
The method.
Prep the herbs
Finely mince the herbs. The pieces should be small enough to stay suspended in the oil, not large enough to require chewing.
Base construction
In the mixing bowl, whisk the vinegar, salt, pepper, and mustard until the salt grains have dissolved.
Emulsify
Slowly add the oil while whisking vigorously. Stop when the dressing reaches the consistency of heavy cream.
Incorporate
Fold the minced herbs into the dressing using a spoon. Let it sit for five minutes before tossing with greens so the oils can draw the brightness from the herbs.
Other turns to take.
Lemon-Dill
Substitute lemon juice for the vinegar and use only fresh dill to pair with cucumber salads.
Spicy Thai-Style
Swap the vinegar for lime juice and add a minced serrano pepper and a dash of fish sauce.
When it doesn't go to plan.
If your emulsion breaks, add a half-teaspoon of warm water and whisk rapidly until it comes back together.
Store in a sealed glass jar in the refrigerator for up to three days, but bring to room temperature before serving to loosen the oil.
Add a small pinch of sugar if the vinegar feels too sharp against your palate.
The ones that keep coming up.
Can I use a blender for this?
You can, but pulse it briefly. A blender can pulverize the herbs too much, turning the vinaigrette an unappealing murky green rather than keeping the bright flecks of color.
Should I use dried herbs?
No. This dressing relies on the high water content and aromatic oils found only in fresh herbs.
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