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Simple Vinaigrette Recipe

The Food Lab

Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt
Published: Last Updated:
Simple 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.

Read more: The Food Lab Turbo: How to Make Vinaigrette (and Dress Your Salad Right)

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

Ingredients

  • 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

Directions

  1. 1.

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

This Recipe Appears In
The Food Lab Turbo: How to Make Vinaigrette (and Dress Your Salad Right) The Food Lab: What's the Point of a Vinaigrette? The OXO Good Grips Salad Dressing Shaker Makes Me Eat More Salad Serious Entertaining: Early Spring Dinner

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J. Kenji López-Alt Chief Culinary Advisor

J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021.

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