# Basic Vinaigrette

A basic vinaigrette is just oil, vinegar, a little mustard and seasoning, shaken or whisked until creamy. It takes 5 minutes and tastes far better than anything from a bottle.

Once you know the 3 to 1 ratio, you can change the vinegar, oil and flavorings to match any salad, grain bowl or roasted vegetable.

- Total time: 5 min
- Serves: 8
- Per serving (estimated): 140 kcal, 0 g protein
- Cuisine: French. Category: Sauce. Diet: vegan, dairy-free, gluten-free.

## Ingredients

- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small shallot, finely minced
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp black pepper

## Method

1. In a small bowl, combine the minced shallot with the vinegar and salt. Let sit 5 minutes to mellow the shallot.
2. Whisk in the Dijon mustard and honey until smooth.
3. While whisking constantly, slowly drizzle in the olive oil in a thin stream. The mixture should thicken and look glossy.
4. Whisk in the pepper. Taste on a lettuce leaf, not a spoon, and adjust with more salt, vinegar or oil.
5. Use right away, or pour into a jar and shake well before using.

## Why it works

- A ratio of about 3 parts oil to 1 part vinegar balances richness and tang.
- Dijon mustard acts as an emulsifier, so the oil and vinegar blend and stay creamy.
- Soaking the shallot in vinegar and salt softens its raw bite.
- A touch of honey rounds the sharp edges of the vinegar.
- Drizzling the oil slowly gives the tiniest droplets and the thickest dressing.

## The science

- **The 3 to 1 ratio.** Oil carries flavor and coats leaves, while vinegar adds sharpness. Three parts oil to one part vinegar is a starting point that tastes balanced to most people. Adjust to your vinegar, since stronger acids may need more oil.
- **Mustard as emulsifier.** Oil and vinegar naturally separate. Mustard contains mucilage and proteins that coat tiny oil droplets and keep them suspended in the vinegar. A little goes a long way, so one teaspoon is enough to hold a whole cup of dressing.
- **Taste on a leaf.** A vinaigrette tastes much sharper on a spoon than on lettuce, because greens dilute the acid. Dip a leaf to judge it, and remember that a dressing on a salad will taste milder than it does in the bowl.

## Tips

- Make it in a jar; shaking is quicker than whisking and stores neatly.
- Use good extra virgin olive oil, since it is the main flavor.
- Dress the salad lightly and add more if needed; you can always add but not remove.

## Mistakes to avoid

- Adding oil too fast, which splits the dressing; drizzle it in slowly.
- Tasting it on a spoon only, which misleads you; taste on a leaf.
- Over-dressing, which weighs down the leaves; start with a little and toss.

## Variations and swaps

- Swap red wine vinegar for lemon juice and add 1 tsp zest for a lemon vinaigrette.
- Use balsamic vinegar and a pinch of dried oregano for a balsamic version.
- Stir in 1 tbsp chopped fresh herbs, such as parsley, chives or basil.
- Swap honey for maple syrup to keep it vegan.
- Swap red wine vinegar for sherry or apple cider vinegar.
- Swap shallot for a small clove of garlic, finely grated, for a sharper dressing.

## Storage

Refrigerate in a sealed jar for up to 1 week (up to 2 weeks without shallot or garlic). The olive oil will firm up in the fridge; let it sit at room temperature 15 minutes, then shake.

## FAQ

**What is the ratio for vinaigrette?**

The classic ratio is 3 parts oil to 1 part vinegar. Adjust to taste if your vinegar is very sharp or you like a tangier dressing.

**Why does my vinaigrette separate?**

Oil and vinegar do not mix on their own. Add mustard and drizzle the oil in slowly, or shake it well just before using.

**How long does homemade vinaigrette last?**

It lasts up to 1 week in the fridge with fresh shallot or garlic. Shake it well before using.

**What vinegar is best for vinaigrette?**

Red wine, white wine, sherry and apple cider vinegar are all great. Balsamic is sweeter and works well with a bit more oil.

**Can I make vinaigrette without mustard?**

Yes. It will separate more quickly, but you can shake it well before each use. A little honey or mayonnaise can help hold it together.

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Source: https://cookingscientist.com/recipes/basic-vinaigrette (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846