Classic Vinaigrette, the Emulsion for Dressing Salad
Homemade vinaigrette with olive oil, vinegar, and mustard: a balanced emulsion in 5 minutes, the base for dressing salads, vegetables, and cold dishes.
Looking for a homemade vinaigrette that is balanced, ready in five minutes, and actually binds the oil and vinegar instead of splitting on the plate? Then try this classic recipe: it is the French base for dressing salads, vegetables, and cold dishes.
Vinaigrette is one of the most versatile base sauces around. All you need is three ingredients, a whisk, and a few minutes: the secret is the mustard, which works as an emulsifier and holds the fat and the acid together in a smooth, glossy cream.
It has at least three real advantages: it is made with what you already have in the pantry, it is far tastier and more fragrant than the bottled kind, and it is a base you can customize endlessly.
The most important tip is about ratio and method: start from 3 parts oil to 1 part vinegar, dissolve the salt in the vinegar with the mustard first, then pour in the oil in a thin stream while whisking. That is how the vinaigrette turns thick and stays together. To vary it, add fresh herbs, minced shallot, or a teaspoon of honey.
A serving note: in a sealed jar it keeps for a few days in the fridge, just shake it well to re-emulsify before dressing.
Ready? Let’s make the vinaigrette.
Steps
- In a bowl, combine the vinegar, the mustard, and a pinch of salt, then whisk until the salt dissolves.
- Pour in the oil in a thin stream, whisking constantly, until the dressing turns thick and lightly creamy: the mustard helps the oil and vinegar bind together.
- Taste and adjust the balance: more vinegar for a sharper note, more oil to soften it.
- Finish with the pepper and use it right away, or keep it in a sealed jar and shake it well before using.
Helpful tips
The classic ratio is 3 parts oil to 1 part vinegar: start there and adjust to your taste.
Mustard is not just flavor: it is the emulsifier that holds the oil and vinegar together.
Flavor it with fresh herbs, minced shallot, or a teaspoon of honey for a sweeter version.
In a sealed jar it keeps for a few days in the fridge: shake it to re-emulsify before serving.
Average nutrition per serving
- Calories
- 130 kcal
- Carbohydrates
- 1.0 g
- Sugars
- 1.0 g
- Protein
- 0.0 g
- Fat
- 14.0 g
- Saturated fat
- 2.0 g
- Fiber
- 0.0 g
- Sodium
- 150 mg
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