Basic Vinaigrette
A vinaigrette should hold its own against the greens it coats, providing a sharp edge that cuts through fat and highlights freshness. If the dressing breaks on the plate, your emulsification was incomplete; the goal is a glossy, cohesive liquid that clings to leaves rather than pooling at the bottom of the bowl.
The emulsification window
Ensure your mustard is at room temperature to help it act as a bridge between the oil and vinegar. Use a deep, narrow bowl to keep your whisk submerged and 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 tspfine sea salt
- 1/4 tspcracked black pepper
Slow-stream hydration
Whisk the mustard, acid, and seasonings first, then add the oil in a thin, steady trickle. This forces the fat into the liquid phase, creating a stable, creamy suspension.
The method.
Combine the base
Place the Dijon mustard, vinegar, salt, and pepper into your bowl. Whisk until the salt is fully dissolved and the mustard is smooth.
Incorporate the oil
Begin whisking with one hand while pouring the oil in a very slow, continuous thread with the other. Do not dump the oil in at once.
Check the consistency
Stop when the dressing becomes opaque and thick. If you pull the whisk out, it should leave a visible trail in the bowl.
Other turns to take.
Shallot infusion
Mince one small shallot finely and let it sit in the vinegar for ten minutes before adding the oil to take the sharp raw bite out of the allium.
Herbed version
Fold in one tablespoon of finely chopped fresh parsley, chives, or tarragon after the emulsion is set.
When it doesn't go to plan.
If your dressing breaks, add a half-teaspoon of water and whisk vigorously to pull it back together.
Taste the vinaigrette with a leaf of lettuce, not a spoon; the flavor changes significantly when coated on greens.
Keep this in a glass jar in the fridge for up to a week, but give it a hard shake before each use as it will naturally separate over time.
The ones that keep coming up.
Can I use neutral oil instead of olive oil?
Yes, but be aware that neutral oils will result in a much thinner, lighter dressing that lacks the peppery finish of olive oil.
How do I know if I need more vinegar?
Dip a leaf of lettuce into the dressing. If the finish is oily and coats your mouth too heavily, add a few drops of vinegar at a time until the acidity cuts through.
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