How to Make a Proper Vinaigrette
Forget the bottles on the shelf. A dressing made seconds before serving keeps the greens crisp and brings a brightness to the table that pre-made mixtures lose after sitting on a rack.
The emulsion is your only goal.
If you add the oil too quickly, the mixture will break and look oily. Keep your whisk moving and be patient with the pour.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspred wine vinegar or fresh lemon juice
- 1/2 tspfine sea salt
- 1/2 tspDijon mustard
- 3 tbspextra virgin olive oil
- to tastecracked black pepper
Slow and steady
The mustard acts as a bridge between the water-based vinegar and the oil. Whisk the vinegar, salt, and mustard first, then add the oil a drop at a time until it thickens before increasing the flow.
The method.
Combine the base
In the small bowl, whisk the vinegar, salt, pepper, and Dijon mustard until the salt grains have disappeared.
Emulsify
While whisking rapidly, pour the olive oil in a thin, steady stream. Keep whisking until the mixture turns pale and thick enough to coat the back of a spoon.
Adjust
Dip a piece of lettuce into the bowl and taste it. If it feels too sharp, add another splash of oil; if it feels flat, add a pinch more salt.
Other turns to take.
Shallot Vinaigrette
Finely mince one small shallot and let it soak in the vinegar for ten minutes before adding the mustard and oil.
Herbed Vinaigrette
Whisk in a tablespoon of finely chopped fresh parsley, chives, or tarragon at the final step.
When it doesn't go to plan.
Always whisk the salt into the vinegar first, as salt does not dissolve in oil.
If the dressing separates while sitting, just give it another quick whisk before serving.
Use a neutral oil like grapeseed if you want a lighter dressing that lets the vinegar take center stage.
The ones that keep coming up.
Can I make this in advance?
You can, but it will separate in the fridge. Give it a vigorous whisk or shake it in a small jar for thirty seconds before dressing your salad.
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