The Essential Vinaigrette
You don't need a recipe for vinaigrette once you understand the balance. It is a work of chemistry that changes the texture of a salad from a pile of raw leaves into a cohesive dish.
Temperature matters for the emulsion.
Use room-temperature ingredients. If your oil is cold, it will not emulsify properly and the dressing will break.
- small mixing bowl
- balloon whisk
- teaspoon
What goes in.
- 1 tspDijon mustard
- 1 tbspred wine vinegar or fresh lemon juice
- 1/4 tspfine sea salt
- 3 tbspextra virgin olive oil
- to tastefreshly cracked black pepper
Force the marriage
Whisk your vinegar, salt, and mustard until the salt dissolves. Drizzle the oil in a slow, steady stream while whisking constantly to force the oil droplets to disperse evenly into the acid.
The method.
Combine the base
In the mixing bowl, combine the mustard, vinegar, and salt. Whisk until the mustard is smooth and the salt disappears.
Add the oil
Begin whisking with one hand. With the other, pour the oil in a thin, continuous thread. Do not dump the oil in at once.
Check the texture
Stop when the dressing looks opaque and thick enough to coat the back of your whisk. Season with black pepper to finish.
Other turns to take.
Shallot Vinaigrette
Mince one small shallot very finely and let it sit in the vinegar for 10 minutes before adding the mustard and oil.
Herb Vinaigrette
Stir in one tablespoon of finely chopped chives, parsley, or tarragon after the emulsion is set.
When it doesn't go to plan.
If your dressing breaks—meaning the oil separates—add another teaspoon of mustard or a drop of water and whisk vigorously.
Taste your dressing by dipping a leaf of lettuce into it, not by licking the spoon; the lettuce gives you the actual flavor profile.
Store in a glass jar in the pantry for up to three days, but expect it to separate; just shake it well before serving.
The ones that keep coming up.
Can I use less oil?
You can, but the texture will be sharper and thinner. The ratio of 3:1 is the standard for a reason—it provides the body required to coat leaves evenly.
Why does my dressing taste too sour?
You likely used too much vinegar or your oil is too neutral. Add another half-teaspoon of oil and whisk again to mellow the sharpness.
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