Basic Vinaigrette
Updated Nov. 22, 2022

- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons wine vinegar
- ¼teaspoon salt
- ¼cup olive oil
- 1teaspoon mustard (optional)
- Black pepper
Preparation
- Step 1
Pour vinegar into a shallow bowl. Whisk in salt.
- Step 2
Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify. Whisk in the mustard, if using.
- Step 3
Add a few grinds of black pepper and taste. Add more of whatever you think it needs, a bit at a time. (Too tart? Add oil. Too bland? Add salt and vinegar.)
Private Notes
Comments
The French will tell you you should always whisk the mustard into the vinegar first, then add the oil.
The mustard plays the role of emulsifier in this recipe. It must be added before the oil. It is surprising to see such an elementary mistake in a Times recipe.
This is such an adaptable recipe. I've used apple cider vinegar from time to time and a few drops of agave for mixed greens and apples. Add minced garlic and some chopped thyme and parsley and pour it over steamed green beans or broccoli. Whisk in some honey and dress up your spinach salad. Really no need to ever buy bottle dressing!
I always add a pinch of sugar to offset the vinegar and mustard and balance the dressing. Also, a little splash of water will help with emulsification. My mother adds a clove of garlic simply tops up the jar when it gets low, adding more garlic if needed.
You don’t need salt!
I cannot imagine a vinaigrette without mustard, depending on my preference I use either a sweet or dijon,