Making Proper Vinaigrette
The secret to a sharp, balanced dressing is not in the variety of ingredients, but in the patience used to marry them. Once you master the ratio, you stop measuring and start tasting until the sharpness of the vinegar meets the silkiness of the oil.
Mind the emulsion.
Use a heavy-bottomed bowl so it doesn't slide around while you whisk. Have your oil ready in a pourable container for a steady, controlled stream.
- Small mixing bowl
- Balloon whisk
- Measuring spoons
What goes in.
- 1 tbspvinegar (red wine, sherry, or apple cider)
- 1 tspDijon mustard
- 1/4 tspfine sea salt
- 4 tbspextra virgin olive oil
- pinchfresh cracked black pepper
Creating the emulsion
Adding the oil drop by drop at the start is the only way to prevent the dressing from breaking. Once the mixture turns opaque and thickens, you can pour the remaining oil in a thin, steady stream.
The method.
Combine the base
Whisk the vinegar, salt, and mustard in the bowl until the salt granules are fully dissolved and the mustard is incorporated.
Incorporate the oil
Drizzle the oil in slowly while whisking vigorously in a circular motion. Watch for the mixture to transition from a thin liquid to a creamy, opaque suspension.
Season and finish
Taste with a leaf of lettuce rather than a spoon to judge how the dressing coats the greens. Adjust salt or vinegar if it feels too heavy or too acidic.
Other turns to take.
Citrus Vinaigrette
Replace the vinegar with fresh lemon or lime juice for a lighter, brighter finish.
Shallot Infused
Finely mince a teaspoon of shallot and let it macerate in the vinegar for ten minutes before adding the mustard and oil.
When it doesn't go to plan.
Always taste your dressing on a salad green; salt levels change once coated on leaves.
If the emulsion breaks, add a teaspoon of water and whisk hard to bring it back together.
Keep the oil at room temperature; cold oil incorporates more sluggishly.
The ones that keep coming up.
How long will this stay fresh?
It is best used within an hour, but it will keep in the refrigerator for up to three days. If it separates, give it a firm shake or whisk before serving.
Can I use other oils?
Yes, but use a high-quality oil since it makes up the bulk of the flavor profile. Neutral oils like grapeseed are useful if you want the vinegar to take the lead.