House Dressing

By Samin Nosrat

Updated July 1, 2025

House Dressing
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(1,577)
Comments
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This perfect vinaigrette recipe comes from Via Carota, the charming West Village restaurant run by Jody Williams and Rita Sodi. Since I first wrote about this recipe, it’s become indispensable not only for me but also for my entire Culinary Brain Trust, who now simply call it House Dressing. This version comes from my book, “Good Things” (Random House, 2025). The warm water in this recipe might surprise you. “We add warm water to make it more palatable,” Ms. Williams said. “Pure vinegar is just too strong — it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!” Drizzle this liberally over everything: boiled asparagus, farro salad, steak, fish or roast chicken. And if you don’t have both types of mustard on hand, just use twice as much of whichever you do have.

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Ingredients

Yield:1½ cups
  • 1large shallot, very finely diced
  • 2tablespoons plus 1 teaspoon aged sherry vinegar, plus more as needed
  • 1tablespoon warm water
  • 1cup extra-virgin olive oil
  • 1½ teaspoons honey
  • 1½ teaspoons Dijon mustard
  • 1½ teaspoons whole-grain mustard
  • 2thyme sprigs, washed leaves picked and finely chopped (about ½ teaspoon)
  • 1garlic clove, finely grated
  • 1teaspoon kosher salt, plus more as needed
  • ½teaspoon freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

169 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 73 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the shallot in a fine-mesh sieve and quickly rinse with cold water. Allow to drain, then place in a medium bowl. Add vinegar and warm water, and let the shallot mixture sit for 2 minutes

  2. Step 2

    Whisk in oil, honey, both mustards, thyme, garlic, salt and pepper. Taste and adjust the salt and vinegar as needed.

  3. Step 3

    Cover and refrigerate remaining dressing for up to 1 week.

Tip
  • To make a crunchy and refreshing green salad, toss Little Gem lettuce (or your favorite variety of baby lettuce), thinly shaved fennel, tender dill fronds, whole cilantro and parsley leaves, 1-inch pieces of chives and dressing. Season with salt and freshly ground black pepper. Delicately mound onto a serving platter and serve immediately.

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Ratings

5 out of 5
1,577 user ratings
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Comments

Gale

Rinsing and a brief soak of alliums will minimize any sharpness (which even shallots often have) and mellow out the taste. Do try it once and it won't be the last time you do it.

GardenGazer

I use an old Good Seasons cruet to make an almost identical dressing. The markings on the cruet for vinegar, water, and oil are perfect and it provides a great way to store the dressing. I add the add-ins (honey, herbs, mustard) after the basic vinaigrette. Luckily, I think you can still buy the cruets.

smb in kentucky

@GardenGazer I wish I still had one of those cruets! Memories of cooking at home as a child.

Kate

I just received the Nostrat’s cookbook. In the book, the recipe calls for 3 tablespoons and 1 teaspoon sherry vinegar — an extra tablespoon than the NYT recipe.

Phillycook

Good dressing. Used less oil, because that is how we prefer it. I also substituted a bit of red onion for the shallot and a mix of apple cider vinegar and rice vinegar, because that is what I had. It is a nice vinaigrette but it probably won’t wow you.

Allan

Not nearly enough vinegar for my taste.

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