Mastering the Classic Vinaigrette
Forget pre-mixed bottles; a proper dressing is made in the bottom of your salad bowl in seconds. Once you grasp the chemistry of the emulsion, you can dress any leaf or vegetable with confidence.
Salt is your anchor.
Always dissolve your salt in the acid before adding the oil. If you add oil first, the salt will simply sink to the bottom of the bowl and stay gritty.
- Small whisk
- Mixing bowl
- Measuring spoons
What goes in.
- 1 tbspred wine vinegar or fresh lemon juice
- 1/2 tspfine sea salt
- 1 tspDijon mustard
- 3 tbspextra virgin olive oil
- to tastefreshly cracked black pepper
Slow and steady binding
The mustard acts as a bridge between the acid and oil. Drizzle the oil drop-by-drop at first; once the mixture begins to look creamy, you can pour in a steady, thin stream.
The method.
Season the acid
Place the vinegar, salt, pepper, and mustard in the bowl. Whisk until the salt crystals vanish into the liquid.
Add the oil
Whisking vigorously with one hand, add the olive oil in a slow, continuous stream with the other. Stop when the dressing turns opaque and coats the back of the whisk.
Adjust
Dip a leaf into the dressing to taste. It should be sharp enough to brighten the greens but rounded out by the oil.
Other turns to take.
Shallot infusion
Mince one small shallot and let it soak in the vinegar for 10 minutes before adding the oil to soften its bite.
Herbed
Whisk in a teaspoon of finely chopped fresh parsley, chives, or tarragon after the emulsion has formed.
When it doesn't go to plan.
If the dressing breaks—meaning the oil separates—whisk in a few drops of water to bring it back together.
Use a bowl larger than you think you need; it gives your wrist room to move and keeps the dressing from splashing out.
Taste the dressing with the actual greens you plan to serve, not just on a spoon, as the flavor changes when it coats the surface of a leaf.
The ones that keep coming up.
Can I make this in advance?
Yes, but it will separate in the fridge. Give it a quick whisk or shake before pouring it over your greens.
What is the best ratio?
3:1 oil-to-acid is the standard starting point. If you prefer a sharper dressing, pull back to 2:1.
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