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Simple Vinaigrette Recipe

The Food Lab

Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt
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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