Making a Basic Vinaigrette
You do not need a bottle from the store. A hand-whisked dressing takes less time than searching your pantry for a brand you actually like.
The emulsion is physical, not chemical.
If the oil and vinegar separate immediately, your whisking speed was too slow or your additions were too fast. Keep your bowl steady with a damp cloth underneath.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspDijon mustard
- 2 tbspacid (red wine vinegar, sherry vinegar, or lemon juice)
- 6 tbspextra virgin olive oil
- 1/2 tspfine sea salt
Slow additions maintain the bond
Add the oil in a thin, steady stream while whisking constantly. If you pour it all at once, you will never achieve the creamy, stable texture required.
The method.
Combine the base
Whisk the mustard, salt, and your chosen acid together in the bowl until the salt grains have dissolved.
Incorporate the oil
Whisking vigorously, pour the oil in a slow, thin stream. Watch the center of the bowl; the mixture will turn from translucent to a pale, opaque yellow.
Adjust the seasoning
Dip a leaf of lettuce into the dressing and taste it. If the oil is too prominent, add a few drops more acid; if it bites back too hard, add a drop more oil.
Other turns to take.
Shallot Vinaigrette
Mince one small shallot very finely and let it sit in the vinegar for 10 minutes before adding the mustard and oil.
Herb-heavy
Fold in a tablespoon of finely chopped fresh parsley, chives, or tarragon after the emulsion is complete.
When it doesn't go to plan.
Use a bowl with a rounded bottom; it keeps the liquid centered so your whisk catches every drop.
Taste your oil on its own. If it is bitter, it will make your entire vinaigrette taste sharp.
Store extra in a glass jar in the fridge. It will solidify, so let it sit on the counter for ten minutes and give it a vigorous shake before serving.
The ones that keep coming up.
My dressing broke. Can I save it?
Yes. Put a teaspoon of fresh mustard in a clean bowl and whisk the broken dressing into it one drop at a time.
Can I use a blender?
You can, but it often creates a texture that is too thick and mayo-like. A whisk provides better control.
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