Making Classic Vinaigrette
A basic vinaigrette relies on the tension between fat and acid. Once you master the ratio, you can adjust the profile to suit whatever is in your garden or pantry.
Emulsion is everything.
If the oil and vinegar stay separated, the dressing will feel greasy. Use the mustard to act as a bridge between the two liquids.
- Small mixing bowl
- Wire whisk
- Measuring spoons
What goes in.
- 1 tbspDijon mustard
- 3 tbspRed wine vinegar or fresh lemon juice
- 9 tbspExtra virgin olive oil
- 1/2 tspKosher salt
- 1/4 tspBlack pepper, freshly cracked
Building the Emulsion
Add your oil to the bowl one drop at a time while whisking vigorously. Only once the mixture looks thick and creamy can you increase the stream of oil.
The method.
Combine the base
In the mixing bowl, whisk together the mustard, vinegar, salt, and pepper until the salt has dissolved.
Slowly incorporate the oil
While whisking constantly, add the oil drop by drop. Do not rush this; if you pour too fast, the dressing will break.
Check the texture
Stop when the dressing becomes opaque and thick enough to coat the back of a spoon. Taste it; if it is too sharp, add more oil. If it lacks life, add a tiny splash more vinegar.
Other turns to take.
Shallot Vinaigrette
Mince one small shallot very finely and let it sit in the vinegar for ten minutes before adding the oil to soften the bite.
Herb-Forward
Whisk in two tablespoons of finely chopped fresh parsley, tarragon, or chives after the emulsion is complete.
When it doesn't go to plan.
Always taste your vinaigrette with a leaf of lettuce, not a spoon, to understand how the dressing interacts with the greens.
If your emulsion breaks after sitting, simply add a teaspoon of warm water and whisk it again to bring it back together.
Use neutral oils like grapeseed if you want the flavor of the vinegar or herbs to stand out more than the oil.
The ones that keep coming up.
Can I make this in advance?
Yes, but it will separate in the fridge. Give it a quick whisk or shake it in a sealed jar before serving.
Why does my vinaigrette taste oily?
The acid-to-oil ratio is off. Whisk in an extra half-teaspoon of vinegar until the balance returns.
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