Making Fresh Vinaigrettes
The secret to a vinaigrette is not in the recipe, but in the ratio. Once you master the standard three-to-one proportion of oil to acid, you can stop measuring and start tasting.
Use what you have on hand
Keep your oil room temperature so it emulsifies cleanly, and have a small glass jar ready for shaking.
- small glass jar with a lid
- whisk
- measuring spoon
What goes in.
- 3 tbspextra virgin olive oil
- 1 tbspacid (red wine vinegar, lemon juice, or apple cider vinegar)
- 1/2 tspdijon mustard
- pinchkosher salt
- pinchblack pepper
Shake until cloudy
When you shake the oil and acid together, they fight to stay separate. The mustard acts as a bridge; keep shaking until the mixture turns opaque and thick enough to coat the back of a spoon.
The method.
Combine the base
Add the vinegar, mustard, salt, and pepper into your jar first. Whisk these until the salt dissolves completely.
Add the oil
Pour in the olive oil. Secure the lid tightly.
Emulsify
Shake the jar vigorously for 20 seconds. Check the consistency; it should be creamy rather than oily.
Taste and adjust
Dip a leaf of lettuce into the dressing. If it's too sharp, add a half-teaspoon of oil. If it's flat, add a squeeze of lemon or more salt.
Other turns to take.
Citrus Herb
Replace vinegar with fresh lime or orange juice and stir in finely minced chives or parsley.
Balsamic Sweet
Use balsamic vinegar instead of red wine vinegar and add a quarter-teaspoon of honey or maple syrup.
When it doesn't go to plan.
Always dress your greens at the last possible second, otherwise the weight of the oil will wilt the leaves.
If your emulsion breaks while sitting on the counter, just give the jar another quick shake.
Use neutral oils like grapeseed if you want the flavor of the vinegar to take center stage.
The ones that keep coming up.
Can I make this ahead of time?
Yes, it will keep in the refrigerator for up to a week. The oil may solidify if it's high quality, so let it sit on the counter for ten minutes before shaking.
Do I have to use mustard?
The mustard is the easiest stabilizer, but a teaspoon of honey or a mashed clove of garlic can also help bind the dressing.
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