Classic Mustard Vinaigrette
A reliable vinaigrette is the difference between a bowl of wet greens and a composed salad. This ratio is sturdy, sharp, and coats leaves without drowning them.
The emulsion is non-negotiable.
Use a room-temperature bowl and a steady hand when pouring the oil; if the oil hits too fast, the dressing will break.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspDijon mustard
- 2 tbspred wine vinegar
- 6 tbspextra virgin olive oil
- 1/2 tspfine sea salt
- 1/4 tspfreshly cracked black pepper
Creating the emulsion
Whisk the vinegar, mustard, salt, and pepper until the salt dissolves. Then, add the oil drop by drop while whisking constantly before transitioning to a thin, steady stream.
The method.
Combine the base
Whisk the mustard, vinegar, salt, and pepper in a bowl until the mixture is uniform.
Incorporate the fat
Slowly drizzle the olive oil while whisking vigorously. Stop when the dressing thickens into a pale, opaque liquid that clings to the wires of the whisk.
Check the texture
Drip a small amount onto a lettuce leaf; it should coat the surface thinly without sliding off immediately.
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 mustard and oil.
Honey-Mustard
Whisk in one teaspoon of honey to offset the sharpness of the vinegar.
When it doesn't go to plan.
Use a jar with a tight lid to shake the ingredients together if you lack a whisk; it results in a slightly looser but very effective dressing.
Adjust the ratio to your preference; use more oil for a milder flavor or more vinegar for a punchier bite.
Make this dressing fresh. It loses its creamy texture if stored in the refrigerator for more than a day.
The ones that keep coming up.
Why did my dressing separate?
You likely added the oil too quickly or did not whisk hard enough to break the fat droplets into the vinegar.
Can I use a different oil?
Yes, but use a neutral oil like grapeseed if you want the mustard and vinegar to take the lead.
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