Simple Vinaigrette Recipe
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.
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.
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 DinnerThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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