A Standard Vinaigrette
This is the baseline for almost every salad you will ever dress. Once you understand how to force the oil and vinegar into a suspension, you can swap the acids and oils to match whatever greens are on your plate.
The acid determines the outcome.
Use a heavy-bottomed bowl so it stays steady while you whisk. If your vinaigrette breaks or looks oily, add a teaspoon of water and whisk hard to bring it back together.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspred wine vinegar
- 1/2 tspfine sea salt
- 1/2 tspDijon mustard
- 3 tbspextra virgin olive oil
Stream, don't pour
The mustard acts as a bridge between the water-based vinegar and the fat. By drizzling the oil in a thin, steady stream while keeping the whisk moving, you create a thick, stable sauce rather than a temporary separation.
The method.
Dissolve the base
Add the vinegar, salt, and mustard to your bowl. Whisk until the salt has fully disappeared into the liquid.
Incorporate the fat
Keep the whisk moving in a constant circular motion with one hand. With the other, drizzle the olive oil in very slowly. Do not dump it in.
Check the texture
The sauce should look creamy and pale yellow. If you tilt the bowl, it should move like syrup, not like water.
Other turns to take.
Citrus Vinaigrette
Replace the red wine vinegar with fresh lemon or lime juice for a brighter, sharper finish.
Shallot Vinaigrette
Mince one small shallot very finely and let it sit in the vinegar for ten minutes before adding the mustard and oil.
When it doesn't go to plan.
Taste your greens before dressing; if they are bitter, use a slightly milder oil.
Do not dress your salad until the exact moment you are ready to eat, or the leaves will wilt.
If you have leftovers, store them in a jar and shake vigorously before using again.
The ones that keep coming up.
Can I use a blender?
Yes, but it will create a thicker, more mayonnaise-like consistency. A whisk is better for a lighter, classic dressing.
Why did my dressing separate?
You likely added the oil too quickly or the mustard wasn't incorporated well enough with the vinegar first.
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