Mastering the Vinaigrette
You do not need a jar or a fancy machine to make a dressing that clings to greens. Once you understand how to force oil and vinegar to cooperate, you will stop buying bottled dressings for good.
The acid is your anchor
Ensure your mustard is at room temperature to help it act as a stabilizer for the emulsion.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspDijon mustard
- 2 tbspred wine vinegar or fresh lemon juice
- 6 tbspextra virgin olive oil
- 1/2 tspfine sea salt
- 1/4 tspfreshly cracked black pepper
Stream, don't pour
Add your oil in a slow, steady trickle while whisking constantly. If you dump it all in at once, the oil will sit on top of the acid rather than binding to it.
The method.
Combine the base
In the bottom of your bowl, whisk the mustard, vinegar, salt, and pepper until the salt has fully dissolved.
Introduce the oil
With your whisk moving in a steady rhythm, begin adding the oil in a thin, continuous stream. Keep whisking until the mixture turns opaque and thickens enough to coat the back of your whisk.
Adjust
Dip a leaf of lettuce into the dressing. If it tastes too sharp, add a teaspoon more oil. If it tastes greasy, add a few drops more 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 mustard and oil.
Honey-Herb
Whisk in one teaspoon of honey and a tablespoon of chopped fresh parsley or chives at the very end.
When it doesn't go to plan.
Make the dressing in the bottom of your salad bowl, then toss the greens directly on top of it.
If the dressing breaks, add a half-teaspoon of fresh mustard and a drop of water, then whisk aggressively until it regains its structure.
Taste your oil before you start; if the oil is bitter, the dressing will be bitter.
The ones that keep coming up.
Can I make this ahead of time?
Yes, but it will separate in the fridge. Give it a quick whisk or shake before you serve it.
Does the type of oil matter?
Use a light, neutral oil like grapeseed if you want the vinegar to shine, or a robust olive oil if you want the dressing to have a peppery finish.
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