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    Classic Emulsified Vinaigrette

    clock-icon10 minutes
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    Pixicook editorial team

    A classic emulsified vinaigrette that adds a vibrant flavor to your salads.

    Ingredients for Classic Emulsified Vinaigrette

    units in
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    units in
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    serves
    4 peoplechevron
    serves
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    Red Vinegar

    tablespoons

    Substitute chevron-down

    Minced Shallot

    teaspoons

    Substitute chevron-down

    Mayonnaise

    teaspoons

    Substitute chevron-down

    Dijon Mustard

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Pepper

    to taste

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    How to Make Classic Emulsified Vinaigrette

    1. Combine Base Ingredients

    Start by gathering a small bowl and combining the red vinegar, minced shallot, mayonnaise, Dijon mustard, salt, and a few grinds of pepper. This mixture will form the base of your vinaigrette, so ensure everything is well blended and free of lumps.

    2. Whisk Base Mixture

    Take a whisk and begin to whisk the mixture until it takes on a milky appearance. This is a sign that the ingredients are starting to come together properly, setting the stage for a smooth emulsion.

    3. Add Olive Oil

    Measure out the extra-virgin olive oil into a small measuring cup. While whisking the vinegar mixture steadily, drizzle in the olive oil slowly. This gradual addition helps to form a proper emulsion, which is the key to a glossy and lightly thickened vinaigrette.

    4. Adjust Seasoning and Store

    Once all the oil is incorporated, your vinaigrette should have a smooth, glossy appearance. Taste and adjust the seasoning if necessary. Store any leftover vinaigrette in a nonreactive container, and it will keep for up to two weeks.

    Pitfalls and tips

    Select High-Quality Ingredients

    Choose extra-virgin olive oil for its fruity, peppery notes, and a complementary vinegar like sherry, red wine, or balsamic for the right balance of acidity and flavor.

    Emulsify with Patience

    Add the oil slowly while whisking vigorously, or use a blender for a stable emulsion.

    Mustard Matters

    Use Dijon mustard as a powerful emulsifier to help your oil and vinegar meld seamlessly.

    Taste and Tweak

    Taste your vinaigrette with a piece of lettuce to get a true sense of its flavor with the salad.

    Balancing Act

    Adjust the classic ratio of 3:1 (oil to vinegar) to your taste and the acidity of the vinegar, tasting as you go.


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