Classic French Vinaigrette
You do not need a bottle from the store. A proper vinaigrette is a matter of seconds and three core ingredients that live in your pantry, adjusted only by your preference for acidity.
The emulsion is everything
Your goal is to marry the oil and acid so they don't separate immediately on the plate. Use a room-temperature bowl and add your oil at a slow, steady trickle.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspDijon mustard
- 2 tbspred wine vinegar
- 6 tbspextra virgin olive oil
- 1/2 tspkosher salt
- pinchblack pepper
Building the Emulsion
Whisking the oil in drop by drop at first allows the fat to break into tiny droplets that the mustard proteins can hold in suspension. Only increase the speed of your pour once the mixture looks opaque and starts to thicken.
The method.
Combine the base
Add the mustard, vinegar, salt, and pepper to the bowl. Whisk until the salt crystals are no longer audible against the bottom of the bowl.
Add the oil
Holding the oil in one hand, pour a thin, steady thread while whisking vigorously with the other. Do not dump the oil in at once.
Test the consistency
The sauce should be thick enough to cling to the back of a spoon. If it looks oily or separated, keep whisking or add a drop of water.
Adjust
Dip a leaf of lettuce into the dressing to taste it. Adjust salt if the acidity feels too sharp against your tongue.
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.
Herbed Vinaigrette
Stir in a tablespoon of finely chopped fresh parsley, tarragon, or chives after the emulsion is formed.
When it doesn't go to plan.
If you are in a rush, put all ingredients in a small glass jar with a tight lid and shake until your arm tires.
Use high-quality olive oil, as it makes up the bulk of the flavor.
Do not dress your greens until the very last second, or they will wilt under the salt.
The ones that keep coming up.
Can I use different vinegars?
Yes, but match the oil to the vinegar. Sherry vinegar works well with nut oils, while lemon juice pairs best with lighter, neutral oils.
How long will this stay good?
It is best used immediately. If stored in the fridge, the oil will solidify; let it come to room temperature and whisk it again before serving.