Simple Vinaigrette Recipe

A perfectly dressed light green salad is really the only side dish you need in your arsenal, and this is the all-purpose vinaigrette you need to do it. J. Kenji Lopez-Alt

A super-simple vinaigrette appropriate for all lightly dressed green salads.

Why this recipe works:

  • A 3-to-1 ratio of oil to vinegar makes for a perfectly smooth, thick emulsion.
  • Dijon mustard helps emulsify the oil and vinegar/water while shallots add mild sweetness.

Recipe Facts

Active: 5 mins
Total: 5 mins
Makes: 1 cup

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  • 1 small shallot, minced (about 2 tablespoons)
  • 1 small clove garlic, minced (about 1/2 teaspoon)
  • 2 teaspoons Dijon mustard
  • 3 tablespoons white wine vinegar
  • 1 tablespoon water
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


  1. Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.