Toasted Almond Vinaigrette

The Food Lab

Unraveling the mysteries of home cooking through science.

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions.

[Photographs: J. Kenji Lopez-Alt]

This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely.

  • Yield:makes about 1 cup of vinaigrette
  • Active time: 3 minutes
  • Total time:3 minutes

Ingredients

  • 1/3 cup toasted almonds, chopped into rough 1/8th-inch pieces
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 1 tablespoon honey
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1 tablespoons chopped herbs (parsley, tarragon, or basil work well)
  • 1/2 cup canola oil
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. 1.

    Combine all ingredients in small container or squeeze bottle. Seal container and shake vigorously until emulsified. Shake again before each use.