5 minutes
A simple and adaptable classic vinaigrette recipe that can be personalized to taste.
tablespoons
to taste
to taste
tablespoons
1. Combine Vinegar and Seasonings
In a small bowl, combine the red wine vinegar with a pinch of salt and a few cracks of fresh-ground black pepper. Stir these together until the salt dissolves in the vinegar.
2. Emulsify with Olive Oil
While whisking continuously, pour the extra-virgin olive oil into the vinegar mixture in a slow, steady stream. Continue to whisk until the oil and vinegar have emulsified and the mixture has a smooth, velvety texture.
Select a premium extra-virgin olive oil for its flavor depth and a high-quality vinegar that suits your taste, such as Champagne, sherry, or a well-aged balsamic or red wine vinegar to add complexity to your vinaigrette.
Whisk the vinegar with seasonings first, then gradually add the oil while whisking vigorously or shaking in a jar to achieve a stable emulsion. Mustard is a great emulsifier and flavor enhancer.
Start with a 3:1 oil to vinegar ratio, but adjust based on the vinegar's strength and your taste. Add more oil or a touch of sweetener like sugar or honey if it's too sharp.
Infuse your vinaigrette with finely minced garlic, shallots, or fresh herbs like thyme or basil to add a burst of flavor without overpowering the dressing.
Balance the vinegar's acidity with salt and freshly ground pepper to taste, which will help blend the flavors and add subtle heat.
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