The Essential Vinaigrette
You do not need a recipe for a salad dressing once you understand the math of the emulsion. This ratio produces a dressing with enough body to coat leaves without weighing them down.
The acid drives the flavor.
Choose your vinegar or citrus based on what you are serving; a sharp sherry vinegar works better for hearty greens, while lemon is meant for delicate ones.
- Small mixing bowl
- Balloon whisk
- Measuring spoons
What goes in.
- 1 tbspvinegar or citrus juice
- 1/2 tspDijon mustard
- 1/4 tspfine sea salt
- 3 tbspneutral or extra virgin olive oil
Whisking the foundation
Always whisk the acid, mustard, and salt until the salt dissolves before adding any oil. Adding the oil drop-by-drop at the start forces the two liquids to bond.
The method.
Combine the base
Add the vinegar, salt, and mustard to your bowl. Whisk vigorously until the mustard is fully incorporated and the salt has vanished into the liquid.
Stream in the oil
While whisking steadily with one hand, pour the oil in a very slow, thin stream with the other. The mixture will thicken and become opaque.
Check the texture
Once all the oil is incorporated, dip a leaf of lettuce into the bowl. If the dressing slides off, whisk harder; if it clings, it is ready.
Other turns to take.
Shallot Vinaigrette
Mince one small shallot and let it macerate in the vinegar for ten minutes before adding the mustard and oil.
Herb-Forward
Fold in two tablespoons of finely chopped soft herbs like chives, parsley, or tarragon after the emulsion is set.
When it doesn't go to plan.
If your dressing breaks, add a teaspoon of warm water and whisk rapidly to bring it back together.
Use a bowl with a flat bottom or a wide jar; narrow bottoms make whisking difficult.
Taste the dressing with a piece of the lettuce you intend to serve it with, not just a spoon.
The ones that keep coming up.
Can I make this ahead of time?
Yes, but it will separate if left to sit. Give it a quick whisk or shake before pouring it over your greens.
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