Classic Vinaigrette
Everyone needs a classic vinaigrette in their repertoire. Perfect tossed with mixed greens, drizzled over steamed or grilled vegetables, or to enliven simply prepared fish, chicken, or meat.
Servings: 4 servings (2 tbsp each)
Ingredients
- 3 tbsp olive oil
- 1 tbsp vinegar sherry, champagne, red wine, or white wine
- ½ tbsp shallot minced
- ½ tsp Dijon or grainy mustard
- ¼ tsp kosher salt or to taste
- ⅛ tsp freshly ground black pepper or to taste
Instructions
- Measure all ingredients into a glass jar, secure the lid, and shake well to combine.
- Taste and adjust salt and pepper as needed. Dress salad greens conservatively, starting with 1 tbsp and tossing, adding more as needed until leaves are just lightly coated.
Notes
Ratio: The classic vinaigrette ratio is 3 parts oil to 1 part acid. Scale up infinitely — double, triple, or quadruple as needed.
Oil: Olive oil is classic, but any good-quality oil works. Try walnut or avocado oil for a twist.
Acid: Sherry, champagne, red wine, and white wine vinegar are all great. Lemon or orange juice also works beautifully.
Mustard: Acts as an emulsifier and helps the dressing stay combined. Dijon gives a smooth result; grainy mustard adds texture.
Variations: Add a dollop of mayonnaise for a creamy version. Try minced fresh herbs, citrus zest, a different mustard, or a touch of honey or maple syrup.
Dressing greens: Start very conservatively — add 1 tbsp, toss, and add more as needed. Delicate baby leaves are easily overdressed. Season with a pinch of salt after tossing.
Storage: Keeps in the fridge for up to 2 weeks in a sealed jar. The oil will solidify when cold — just let it sit at room temperature for a few minutes and shake before using.
Nutrition
Calories: 95kcal | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 75mg | Potassium: 5mg | Calcium: 2mg