Mastering the Classic Vinaigrette
There is no need for bottled dressings once you understand how to hold oil and vinegar together. Keep a jar of this base in the fridge and you have the foundation for every salad you will make this year.
Temperature is your ally
Use room temperature ingredients to ensure the emulsion forms quickly without splitting.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspred wine vinegar
- 1 tspDijon mustard
- 3 tbspextra virgin olive oil
- 1/4 tspkosher salt
- pinchfreshly cracked black pepper
Whisking the bond
The mustard acts as a bridge between the water-based vinegar and the oil; whisk the vinegar, salt, and mustard into a slurry before slowly streaming in the oil to create a stable, creamy bond.
The method.
Combine the acid
Add the vinegar, Dijon mustard, salt, and pepper to your bowl. Whisk until the salt has completely dissolved into the vinegar.
Stream the oil
Keep whisking constantly while you pour the olive oil in a very slow, thin stream. Don't dump it in; if you add the oil too quickly, it will not incorporate.
Check the texture
Stop when the dressing looks opaque and slightly thickened. If you lift the whisk, the dressing should coat the wires rather than dripping off instantly.
Other turns to take.
Lemon Herb
Replace red wine vinegar with fresh lemon juice and stir in a teaspoon of finely minced chives or parsley.
Balsamic Reduction
Swap the vinegar for balsamic and add a half-teaspoon of honey to balance the deeper, woodier notes of the vinegar.
When it doesn't go to plan.
If your dressing breaks or separates, add a few drops of warm water and whisk vigorously to pull it back together.
Taste your dressing by dipping a leaf of lettuce into it rather than tasting it off a spoon; the salt levels will translate differently on raw greens.
Store in a glass jar and give it a hard shake before every use, as natural separation will happen over time.
The ones that keep coming up.
Does it matter which oil I use?
Use an oil that you enjoy the taste of on its own. Olive oil provides a fruity, peppery profile, while neutral oils like grapeseed make the acidity of the vinegar the main event.
Can I make this ahead of time?
Yes, it will hold for up to a week in the refrigerator, though the olive oil may solidify slightly if it is high quality; just let it sit on the counter for ten minutes before shaking.