Classic Vinaigrette
A sharp, stable vinaigrette relies on a ratio of three parts fat to one part acid, emulsified by vigorous whisking or shaking. You start by dissolving your salt in the vinegar, as salt does not dissolve in oil, ensuring every drop is seasoned evenly before the emulsification begins.
Balance is everything
The strength of your vinegar determines how much oil you need. Taste your vinegar first; if it is harsh, you may want to add a splash more oil to coat the palate.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspDijon mustard
- 2 tbspred wine vinegar
- 1/2 tspkosher salt
- 6 tbspextra virgin olive oil
- pinchfreshly cracked black pepper
Slow-stream incorporation
Add your oil in a thin, steady trickle while whisking continuously. This mechanical friction breaks the oil into microscopic droplets, suspending them in the vinegar.
The method.
Combine the base
In a small bowl, whisk together the mustard, vinegar, and salt until the salt has completely disappeared into the liquid.
Emulsify
Whisking constantly, drizzle the olive oil into the bowl in a slow, thin stream. Stop once the liquid turns opaque and thickens slightly.
Adjust
Add the black pepper and taste with a leaf of lettuce. If it feels too sharp, add a half-teaspoon of oil; if it feels flat, add a drop more vinegar.
Other turns to take.
Shallot Vinaigrette
Add one finely minced shallot to the vinegar and let it macerate for ten minutes before whisking in the oil.
Herb Vinaigrette
Fold in one tablespoon of finely chopped fresh parsley, tarragon, or chives once the emulsion is stable.
When it doesn't go to plan.
Use a jar with a tight-fitting lid to shake the vinaigrette if you are short on time or whisking space.
If the dressing separates after sitting, a quick thirty-second whisk will bring it back together.
Dijon mustard acts as an emulsifier; do not skip it if you want a dressing that clings to the greens rather than pooling at the bottom of the bowl.
The ones that keep coming up.
Can I use different oils?
Yes, but use neutral oils like grapeseed for delicate leaves, and reserve robust, peppery olive oils for hearty greens like kale or radicchio.
How long will this keep?
It stays best for three days in the refrigerator. The oil may solidify if it is high quality; let it sit on the counter for ten minutes to return to liquid state.
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