Watch the Food Lab Video Series Basic Vinaigrette

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.

About the author: Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments. After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog about sustainable food enjoyment.

Basic Vinaigrette

About This Recipe

Yield:makes about 1 cup vinaigrette
Active time:3 minutes
Total time:3 minutes
This recipe appears in: Pantry Essentials: All About Vinegar This Week in Recipes


  • 3 tablespoons white wine vinegar or lemon juice
  • 1 tablespoon water
  • 4 teaspoons dijon mustard
  • 1/2 cup neutral oil (such as canola)
  • 1/4 cup flavored oil (such as extra-virgin olive oil)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. 1

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

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