Simple Vinaigrette Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated Nov. 05, 2018

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions.

This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely.

Recipe Facts

Active: 3 mins
Total: 3 mins
Serves: 6 to 8 servings
Makes: 1 cup vinaigrette

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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.

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Nutrition Facts (per serving)
183 Calories
20g Fat
0g Carbs
0g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 183
% Daily Value*
Total Fat 20g 26%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 200mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 0%
Calcium 2mg 0%
Iron 0mg 0%
Potassium 5mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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