Making Salad Vinaigrettes
The secret to a sharp, cohesive dressing isn't the variety of your ingredients, but the strength of the emulsion. Once you master the ratio, you stop following recipes and start building flavors based on what you have in the pantry.
Balance is everything
Your palate is the final judge, so taste as you go using a leaf of lettuce rather than a spoon to get a true sense of how the dressing clings.
- small mixing bowl
- wire whisk
- measuring spoons
What goes in.
- 1 tbspvinegar (red wine, sherry, or apple cider)
- 1 tspDijon mustard
- 1/4 tspkosher salt
- pinchcracked black pepper
- 3 tbspextra virgin olive oil
The Drizzle Method
The mustard acts as a bridge between the water-based vinegar and the oil. Pouring the oil in a thin, steady stream while whisking rapidly keeps the molecules from separating back into two distinct layers.
The method.
Combine the base
Whisk the vinegar, Dijon mustard, salt, and pepper in a small bowl until the salt dissolves completely.
Establish the emulsification
Add the oil one drop at a time for the first few additions, whisking vigorously. The mixture should turn slightly opaque and thicken.
Complete the stream
Continue whisking as you pour the remaining oil in a thin, constant stream. Stop when the dressing coats the back of a spoon without running off immediately.
Adjust for balance
Dip a piece of lettuce into the bowl and taste. If it feels too sharp, whisk in another half-teaspoon of oil.
Other turns to take.
Citrus Vinaigrette
Replace the vinegar with fresh lemon or lime juice for a brighter, lighter finish.
Herb-Infused
Add one tablespoon of finely minced soft herbs like parsley, chives, or tarragon after the emulsion is set.
When it doesn't go to plan.
Keep the bowl steady by placing a damp kitchen towel underneath it.
If the dressing breaks, add a half-teaspoon of water and whisk hard; it will often pull back together.
Store in a glass jar and shake vigorously before serving, as natural vinaigrettes will always separate over time.
The ones that keep coming up.
Can I make this ahead of time?
Yes, but store it in the refrigerator. The oil will solidify when cold, so let it sit on the counter for ten minutes to return to room temperature before shaking.
Does it matter which oil I use?
Use an oil you enjoy the taste of on its own. Extra virgin olive oil provides a distinct character, while neutral oils like grapeseed allow other flavorings to take center stage.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe