Making a Proper Vinaigrette
You do not need a jar of store-bought dressing. With a bowl and a fork, you can build a dressing that clings to lettuce rather than pooling at the bottom of the bowl.
Balance is the only requirement
Keep your mustard and salt ratios consistent; these are the anchors that prevent the oil and vinegar from immediately separating.
- Small mixing bowl
- Whisk or fork
- Measuring spoons
What goes in.
- 1 tbspDijon mustard
- 2 tbspRed wine vinegar or lemon juice
- 6 tbspExtra virgin olive oil
- 1/2 tspFine sea salt
- 1/4 tspBlack pepper
Slow stream for stability
Whisk the vinegar, mustard, salt, and pepper first. Then, pour the oil in a thin, steady stream while whisking constantly to force the oil into the vinegar.
The method.
Base preparation
Add the mustard, vinegar, salt, and pepper into your bowl and whisk until the salt granules disappear.
The slow pour
While whisking rapidly, begin drizzling the oil into the bowl. Do not dump it all at once.
Check the texture
Stop when the dressing looks like a light cream. If you see streaks of oil, keep whisking until they vanish.
Taste
Dip a leaf of lettuce into the dressing rather than tasting it off a spoon to see how it performs on food.
Other turns to take.
Herbed
Stir in one teaspoon of finely minced fresh chives or tarragon after the emulsion is complete.
Shallot-heavy
Mince a small shallot and let it sit in the vinegar for ten minutes before adding the oil to soften the bite.
When it doesn't go to plan.
Use neutral oils like grapeseed if you want the vinegar or herbs to stand out more than the olive oil.
If your dressing breaks in the fridge, a quick fork-whisk will bring it back together.
Always dress your greens at the very last second before they hit the table to prevent wilting.
The ones that keep coming up.
Can I use a blender?
You can, but it is overkill for a single salad. It often creates a foam that thins the dressing too much.
How long does it stay good?
If it contains fresh aromatics like shallots or herbs, use it within two days. Plain vinaigrette stays stable for a week in the fridge.
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