Making Classic French Vinaigrette
The secret to a proper vinaigrette isn't the fancy vinegar, but the patience with which you incorporate the oil. When emulsified correctly, the dressing transforms from two separate liquids into a stable, creamy coating.
Mind the emulsion
The mustard is your anchor here; it keeps the oil and vinegar from separating while it sits on the table. Have your whisk ready and keep a steady hand.
- Small stainless steel bowl
- Balloon whisk
- Measuring spoons
What goes in.
- 1 tbspDijon mustard
- 2 tbspRed wine vinegar
- 6 tbspExtra virgin olive oil
- 1/2 tspKosher salt
- 1/4 tspFreshly cracked black pepper
Mastering the Emulsion
The first few drops of oil are the most important; if you add them too quickly, the dressing will break. Whisk the mustard, vinegar, and salt together first, then add the oil literally a drop at a time until the mixture thickens before continuing with a thin, steady stream.
The method.
Combine the base
Whisk the Dijon, vinegar, salt, and pepper in your bowl until the salt grains are fully dissolved.
Incorporate the oil
Begin whisking the liquid while pouring the oil in a very slow, thin stream. Keep whisking until the texture becomes opaque and creamy.
Test the hold
Dip a single leaf into the dressing. If it leaves an even, consistent coat without sliding off, the vinaigrette is ready.
Other turns to take.
Shallot Vinaigrette
Mince one small shallot very finely and let it macerate in the vinegar for ten minutes before adding the mustard and oil.
Honey Vinaigrette
Add one teaspoon of honey to the mustard base for a hint of sweetness that pairs well with bitter greens like arugula.
When it doesn't go to plan.
If the dressing breaks and separates, whisk in a teaspoon of warm water to bring it back together.
Avoid using metal bowls if you are highly sensitive to metallic tastes, though stainless steel is standard in most kitchens.
Taste your oil before using it; since it makes up the bulk of the dressing, its quality dictates the final result.
The ones that keep coming up.
How long can I keep this in the fridge?
It will keep for up to a week in a sealed jar, though the oil may solidify if it is high quality; just let it come to room temperature and give it a quick shake before using.
Can I use a blender?
You can, but it is often overkill for such a small amount; a whisk is faster to clean and gives you better control over the texture.
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