Vinaigrette Classique
The foundation of a good salad is a dressing that bridges the gap between the sharpness of the vinaigrette and the raw texture of the greens. Mastering this emulsion ensures that every leaf is coated, balancing the dressing's bite with the weight of the oil.
Emulsion is about patience, not speed.
If you dump all the oil in at once, the dressing will separate quickly. Incorporating the fat slowly is what creates the velvet texture.
- small mixing bowl
- wire whisk
- teaspoon
What goes in.
- 1 tbspred wine vinegar or fresh lemon juice
- 1 tspDijon mustard
- 1/4 tspfine sea salt
- 3 tbspextra virgin olive oil or neutral oil
- pinchfreshly ground black pepper
Steady Stream
Whisk the mustard, salt, and acid until the salt dissolves. Drizzle the oil in drop by drop at first while whisking continuously until the mixture thickens, then proceed with a thin, steady stream.
The method.
Base the mixture
Place the vinegar, mustard, salt, and pepper into your bowl. Whisk until the mustard is fully integrated into the liquid.
Add the oil
While whisking rapidly, begin adding the oil in a very slow, thin stream. The liquid should transition from transparent to an opaque, pale emulsion.
Check the body
Stop whisking when the sauce is thick enough to coat the back of a spoon without immediately sliding off.
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
Whisk in a teaspoon of finely chopped fresh tarragon, chives, or parsley after the emulsion is formed.
When it doesn't go to plan.
Taste the vinaigrette by dipping a piece of your salad greens into it, not just a spoon; the flavor profile changes when spread over the leaf.
If the dressing breaks—meaning the oil separates—add a tiny splash of water or another half-teaspoon of mustard and whisk vigorously to bring it back together.
Store in a glass jar in the refrigerator, but let it sit at room temperature for a few minutes before shaking it to use again.
The ones that keep coming up.
Can I use a food processor?
You can, but it often makes the olive oil taste bitter due to the high speed of the blades. For a small batch, a whisk and a bowl are superior.
Why use mustard?
Mustard acts as a natural emulsifier, helping the oil and vinegar stay combined longer than they would on their own.
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