Vinaigrette Basics
Good salad dressing isn't about recipes; it is about understanding how fat and acid react to one another. Once you master the mechanics of the suspension, you stop buying bottles and start relying on what is in your pantry.
Dissolve the salt first.
Salt will not dissolve in oil, so always whisk your salt into the vinegar before adding any fat.
- small mixing bowl
- balloon whisk or fork
What goes in.
- 1 tbspvinegar (red wine, sherry, or apple cider)
- 1/2 tspdijon mustard
- 1/4 tspfine sea salt
- 3 tbspneutral oil or extra virgin olive oil
Slow and Steady
Drizzle your oil into the acid in a thin, constant stream while whisking continuously. This ensures the oil breaks into tiny droplets that stay suspended rather than pooling at the top.
The method.
Combine the base
Add the vinegar, salt, and mustard to your bowl. Whisk until the salt has fully disappeared into the liquid.
Incorporate the oil
While whisking rapidly with one hand, pour the oil in a thin, steady stream with the other. Stop once the liquid turns opaque and thickens slightly.
Adjust and taste
Dip a leaf of lettuce into the dressing to taste. If it feels too sharp, whisk in another half-tablespoon of oil.
Other turns to take.
Shallot Vinaigrette
Mince one small shallot very finely and let it sit in the vinegar for 10 minutes before whisking in the oil.
Citrus Vinaigrette
Replace half the vinegar with fresh lemon or lime juice for a brighter, lighter finish.
When it doesn't go to plan.
Use a bowl with a narrow base to make whisking easier.
If the dressing separates, add a teaspoon of warm water and whisk vigorously to re-emulsify.
Avoid using cold oil; it thickens unevenly and can make the emulsion feel greasy.
The ones that keep coming up.
Can I make this in advance?
Yes, but it will separate in the fridge. Give it a vigorous whisk or shake it in a jar before serving.
How much dressing do I need?
A good rule is one tablespoon of dressing per cup of salad greens.
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