Basic Vinaigrette
You do not need a recipe to make salad dressing once you understand the relationship between oil and acid. Once the liquids are bound, the sauce will coat a leaf rather than sliding right off it.
Mind the emulsion.
The goal is to stop the oil and vinegar from separating on the plate. Use a small bowl and a firm wrist, or a sealed glass jar, to force them together.
- small mixing bowl
- whisk
- measuring spoons
What goes in.
- 6 tbspextra virgin olive oil
- 2 tbspred wine vinegar
- 1 tspDijon mustard
- 1/4 tspfine sea salt
- 1 pinchblack pepper, freshly cracked
Slow Incorporation
Add the vinegar, salt, pepper, and mustard to the bowl first. Whisk the oil in a thin, steady stream while keeping the whisk moving in a constant, vigorous circle.
The method.
Combine the base
Place the vinegar, salt, pepper, and mustard in your bowl. Whisk until the salt has dissolved into the vinegar.
Stream the oil
While whisking constantly, drizzle the olive oil into the bowl. Start with a few drops, then increase to a thin, steady stream.
Check the texture
Stop when the dressing looks opaque and creamy. If you tilt the bowl, the mixture should hold its shape momentarily before leveling out.
Other turns to take.
Lemon Herb
Replace the red wine vinegar with fresh lemon juice and add one teaspoon of finely minced fresh parsley or chives.
Sweetened
Add one-half teaspoon of honey or maple syrup to the base ingredients to offset sharp vinegar.
When it doesn't go to plan.
Always taste the dressing with a piece of the lettuce you plan to serve, not just off the spoon.
If the dressing breaks—meaning the oil separates—add another teaspoon of mustard or a splash of water and whisk vigorously to bring it back together.
Store in a glass jar in the pantry; if it separates, simply shake the jar before serving.
The ones that keep coming up.
Can I use other oils?
Yes, but use a neutral oil like grapeseed or sunflower if you want the vinegar or herbs to stand out. Olive oil is best when you want its specific character to anchor the dressing.
Does it need to be refrigerated?
If you only use oil and vinegar, it is shelf-stable. If you add fresh garlic, shallots, or fresh herbs, keep it in the refrigerator and use it within three days.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe