5 minutes
A simple and classic olive oil vinaigrette dressing for fresh salads.
Wine Vinegar
tablespoons
teaspoons
cups
Mustard, optional
teaspoons
to taste
1. Whisk Vinegar and Salt
Begin by whisking together the wine vinegar and salt in a small mixing bowl. The salt will dissolve more easily in the vinegar than in the oil, creating a uniformly seasoned base for your dressing.
2. Emulsify with Olive Oil
Slowly drizzle the olive oil into the vinegar mixture, whisking continuously. This gradual addition is the secret to a beautifully emulsified vinaigrette, where the oil and vinegar combine to create a cohesive and silky dressing rather than separating into their respective layers.
3. Add Mustard (Optional)
For an added dimension of flavor, whisk in the optional teaspoon of mustard until fully incorporated. Mustard not only adds a punch of taste but also aids in stabilizing the dressing, keeping it emulsified for longer.
4. Season with Black Pepper
Finish by seasoning your vinaigrette with a few generous grinds of black pepper. Give it a final taste and adjust the seasoning as needed. Remember, if it's too sharp, a little more oil can mellow it out; if it’s too mild, a pinch more salt and a splash of vinegar will amplify the flavors.
Select a top-tier extra virgin olive oil with a recent harvest date and a complementary flavor profile. Opt for good quality vinegar, possibly aged, to suit your taste preferences.
Begin with a 2:1 oil-to-vinegar ratio and adjust according to taste and the vinegar's acidity level. This balance is crucial for a harmonious dressing.
Gradually drizzle olive oil into vinegar while whisking vigorously, or use mustard as a natural emulsifier to achieve a stable emulsion and meld flavors.
Properly salt with kosher or sea salt, and use freshly ground black pepper. Adjust seasoning after emulsifying, considering ingredient temperature effects on flavor.
Incorporate aromatics like minced shallot or garlic, letting them sit in vinegar before emulsifying. Balance sharp vinegars with a hint of honey or maple syrup.
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