Basic Vinaigrette and Recipe Chart with 4 Variations

Why This is the Best Recipe for a Basic Vinaigrette!

You know the saying "oil and water do not mix". So, making a vinaigrette dressing is somewhat of a magic act. The goal is to make a silky dressing that clings to each lettuce leaf and does not separate and puddle up in the bottom of the bowl. So, you need to get slippery oil and watery vinegar to mix and not separate.

With skill and the right timing, this is done with just the right proportions of only oil to vinegar. But there are a couple of tricks you can use to secure success each and every time.

Adding an ingredient that works as an emulsifier is one. This is why many recipes, like my White Balsamic Dressing, include Dijon mustard, honey, and/or egg, which help the dressing to blend and stay blended.

The other trick is a mechanical one: make the oil and vinegar into the smallest droplets so they blend and hold together as an emulsion.

You can whisk it hard by hand or whirl it in a blender or food processor... or go super simple and shake it in a jar.

So, let's cook!

How to Make an Emulsion

The best vinaigrette always requires thorough blending to form an emulsion.

Assemble all ingredients, then measure the liquids and seasonings, and chop the aromatics and herbs.

Next, you will need to make an emulsion from the ingredients by using one of the following methods:

Whisk It (good!)

Whisk vigorously all ingredients except the oil in a bowl. While continuing to whisk, slowly stream in the oil until all ingredients are well combined and an emulsion forms.

Blend It (up!)

Place all of the ingredients in a blender or food processor and give them a whirl or pulse until the emulsion forms.

Shake it (off!)

Place all of the ingredients in a jar with a lid and shake, shake, shake... Shake your dressing until an emulsion forms.

Ingredients of a Basic Vinaigrette

Here's what you need to make a simple, basic Vinaigrette:

• Salad Oil - Neutral oils let the vinegar and additional ingredients shine, while a flavored oil like peanut or walnut will be the star. You can also consider the oil's weight and choose a heavier oil, such as grapeseed oil, to make a thicker, more luxurious vinaigrette.
• Vinegar - All types of vinegar are well-suited; white, apple cider, rice wine, sherry, and balsamic are commonly used examples. My Lemon Dressing contains citrus juice (lemon) which can also be used since it is acidic.
• Salt - Salt will enhance the flavor of the dressing. I always use the basic table salt in the round blue box with the little girl on the label. It gives me a consistent measurement with the right amount of saltiness.
• Pepper - Generally, this is black pepper. But any type -white, green, pink, or red - can be used, and as always, freshly ground is best.

Please see the recipe card for the exact quantities.

Substitutions & Variations

• Creamy and Stable. Add mayonnaise.
• Sweeter and Stable. Add honey.
• Savory and Stable. Add prepared mustard.
• Aromatic and Savory. Add onions, garlic, shallots, and or herbs.
• Citrus Flavored. Add citrus juice like lemon, lime, yuzu, grapefruit, or orange.
• Use Different Vinegars. For a simple changeup, use a vinegar that is infused or simply made from ingredients that are sweeter or more savory. Some good choices are rice vinegar, white balsamic vinegar, red wine vinegar, aged sherry vinegar, and apple cider vinegar.

How to Make a Basic Vinaigrette

1. Measure and Add. Measure and add all ingredients to a small bowl, jar, or food processor.

2. Combine. Whisk, shake, or pulse until all is well blended.

3. Serve and Enjoy. Serve immediately or store in a jar with a lid in the refrigerator.

Equipment

Instead of shaking your vinaigrette in a small jar you can also pulse it in a mini food processor, mix it with a hand mixer made for salad dressings (BonJour mixer), mix and shake it in a cruet that is also fitted with a citrus juicer and strainer (Kitchendao shaker), or whisk it in a bowl. There are lots of options!

Make-Ahead & Storage

• Make-Ahead: You can make a basic vinaigrette just before you dress your salad. However, if you add aromatics or herbs you should make it at least a few hours before serving to allow the ingredients to bloom and marry.
• Storage: Homemade vinaigrettes will keep in an airtight container in the refrigerator for up to 10 days. If the oil solidifies after being chilled, allow the vinaigrette to come to room temperature or gently warm it in the microwave. Then shake the jar of vinaigrette vigorously until the ingredients are well combined again.