Basic Vinaigrette Recipe

The Food Lab

Unraveling the mysteries of home cooking through science.

Basic Vinaigrette Recipe

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 vinaigrette
  • Active time: 3 minutes
  • Total time:3 minutes


  • 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.