Classic French Vinaigrette
There is no reason to buy bottled dressing when you can build a superior one in sixty seconds. This is the foundation for almost every green salad I make, providing just enough brightness to cut through bitterness without hiding the flavor of the leaves.
The emulsification rule
The oil must be added slowly, almost drop by drop at first, to ensure the vinegar doesn't just sit on the bottom of the bowl. If you rush, the dressing will break and separate within minutes.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspDijon mustard
- 2 tbspred wine vinegar
- 6 tbspextra virgin olive oil
- 1/2 tspkosher salt
- 1/4 tspfreshly cracked black pepper
Building the Emulsion
By whisking the mustard and vinegar before adding any oil, you create a base that grabs onto the oil molecules. Keep the whisk moving in a steady, circular motion throughout the entire pour.
The method.
Combine the base
In your bowl, whisk together the mustard, vinegar, salt, and pepper until the salt graininess disappears.
Add the fat
While whisking rapidly, add the olive oil in a very thin, steady stream. Continue whisking until the mixture turns opaque and holds its shape on the whisk.
Adjust and toss
Taste a leaf of lettuce with a small amount of dressing. If it needs more punch, add a drop more vinegar; if it feels too sharp, add another splash of oil.
Other turns to take.
Shallot Vinaigrette
Mince one small shallot and let it sit in the vinegar for ten minutes before whisking in the mustard and oil.
Herbed Vinaigrette
Fold in a tablespoon of finely chopped fresh chives, parsley, or tarragon after the emulsion is formed.
When it doesn't go to plan.
Always dress your greens at the last possible second, otherwise, the salt will pull the water out of the leaves and wilt them.
Use a glass or metal bowl; plastic can sometimes hold onto residual odors that interfere with the clean taste of the oil.
If you have leftovers, store them in a jar; the dressing may separate in the fridge, so just give it a vigorous shake before using it again.
The ones that keep coming up.
What if the dressing breaks?
Put a fresh teaspoon of mustard in a clean bowl and slowly whisk the broken dressing into it as if it were the oil.
Can I use different oils?
You can, but keep in mind that neutral oils like grapeseed won't have the body or character of a good olive oil.
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