Building a Classic French Vinaigrette
There is no need for bottled dressings once you understand the ratio. It is a matter of patience and the quality of your oil.
Temperature matters for the emulsion.
Ensure your mustard is at room temperature to help it blend smoothly with the vinegar before the oil is introduced.
- small mixing bowl
- wire whisk
- measuring spoons
What goes in.
- 1 tspDijon mustard
- 1 tbspred wine vinegar
- 3 tbspextra virgin olive oil
- 1/4 tspkosher salt
- 1 pinchblack pepper
Stream, don't pour
The oil must be added in a slow, steady trickle while whisking constantly. If you dump it in at once, the dressing will separate.
The method.
Dissolve the base
Place the Dijon, salt, pepper, and vinegar into the bowl. Whisk until the salt has fully disappeared into the liquid.
Incorporate the fat
While whisking rapidly, begin adding the olive oil drop by drop. Once the mixture starts to look cloudy and thick, increase the flow to a thin, consistent stream.
Final check
The vinaigrette should be opaque and thick enough to coat the back of a spoon. Taste it and adjust the salt if it feels flat.
Other turns to take.
Shallot Vinaigrette
Finely mince one tablespoon of fresh shallot and let it macerate in the vinegar for ten minutes before adding the mustard and oil.
Herb-Forward
Fold in a teaspoon of finely chopped fresh tarragon or chives at the very end.
When it doesn't go to plan.
Use a bowl with a wide base to give yourself enough room to whisk effectively.
If the dressing breaks, place a teaspoon of water in a clean bowl and slowly whisk the broken dressing into it to re-emulsify.
Only dress your greens immediately before serving to prevent wilting.
The ones that keep coming up.
Can I use a different vinegar?
Yes, champagne or sherry vinegar works well, but avoid harsh distilled white vinegars which lack complexity.
How long does this keep?
It is best used immediately, but will hold in a sealed jar in the refrigerator for two days. Shake it vigorously before use.
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