Basic Vinaigrette
This recipe yields a classic, versatile vinaigrette, perfect for dressing salads or enhancing dishes. It combines vinegar, Dijon mustard, salt, and pepper, with oil slowly whisked in to create a smooth, emulsified dressing. Quick to prepare in just 5 minutes, it's an essential staple for any home cook, offering a fresh, balanced flavor profile.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1/4 cup vinegar
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground pepper
- 3/4 cup extra-virgin olive oil or 1/2 cup olive oil and 1/4 cup vegetable oil
Instructions
- Whisk the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil in a steady stream, whisking constantly, until the dressing is emulsified and smooth. (If you're using a vinegar high in acid, you might need to add a little more oil to taste.) Refrigerate any leftovers.
Notes
For a stable emulsion, ensure all ingredients, especially the oil and vinegar, are at room temperature. The continuous, vigorous whisking while slowly drizzling the oil is paramount; it creates tiny oil droplets suspended in the vinegar, preventing separation. Dijon mustard acts as an excellent emulsifier, aiding this process. Always taste and adjust seasoning; the type of vinegar can significantly impact the final balance. Experiment with different vinegars (e.g., apple cider, white wine, balsamic) for varied flavor profiles. Though refrigerated, the vinaigrette may separate; simply re-whisk before serving.