Making Vinaigrettes from Scratch
Bottled dressings often rely on thickeners and stabilizers that dull the brightness of fresh herbs and oils. A vinaigrette built in the bowl at the last second is the cleanest way to dress a salad.
Control the emulsification.
The secret is the order of operations; add the oil last, very slowly, so it suspends in the acid rather than sitting on top as a slick layer.
- Small mixing bowl
- Balloon whisk
- Measuring spoons
What goes in.
- 1 tbspAcid (lemon juice, red wine vinegar, or apple cider vinegar)
- 1/4 tspFine sea salt
- 1/2 tspDijon mustard
- 3 tbspNeutral or extra virgin olive oil
- to tasteFreshly cracked black pepper
The Slow Drizzle
Mustard acts as the bridge between oil and vinegar. Start with the vinegar and mustard, then stream the oil in drop-by-drop until the mixture thickens into a creamy consistency.
The method.
Dissolve the seasoning
Place the salt, pepper, mustard, and vinegar in your bowl. Whisk until the salt disappears completely into the liquid.
Incorporate the oil
Begin whisking the vinegar mixture with one hand while using your other hand to pour the oil in a thin, steady stream. Do not dump the oil in at once.
Test for balance
Dip a piece of lettuce into the dressing. If it tastes too sharp, whisk in another half-tablespoon of oil. If it lacks bite, add a few more drops of vinegar.
Other turns to take.
Shallot Vinaigrette
Mince one small shallot very finely and let it sit in the vinegar for ten minutes before adding the oil to take the raw edge off.
Citrus Herb
Swap vinegar for fresh orange or lemon juice and fold in chopped soft herbs like chives or parsley at the very end.
When it doesn't go to plan.
Use a jar with a tight-fitting lid if you aren't confident with a whisk; shake the ingredients vigorously until they turn opaque.
Always dress your greens at the very last second, otherwise, the salt will pull moisture out of the leaves and turn them limp.
A neutral oil like grapeseed is better for delicate greens, while a robust olive oil is best for hearty, bitter leaves like radicchio.
The ones that keep coming up.
Why does my vinaigrette keep separating?
The oil and vinegar will always separate eventually as the emulsion is temporary. Simply give it a quick whisk or shake again right before serving.
Can I make this ahead of time?
You can prep the base (vinegar, salt, mustard) hours ahead, but add the oil only when you are ready to serve to ensure the freshest texture.