Equipment
Ingredients
Vinaigrette Base
- 100 ml extra virgin olive oil
- 35 ml white wine vinegar
- 5 g dijon mustard, smooth
- 2 g fine sea salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 99 kcal
- Protein
- 0 g
- Carbohydrates
- 0 g
- Fat
- 11 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 93 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 2 mg
- Calcium
- 1 mg
- Iron
- 0.1 mg
- Magnesium
- 0 mg
- Phosphorus
- 0 mg
- Vitamin A
- 0 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 7 mcg
- Folate
- 0 mcg
- Water
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Add the white wine vinegar, smooth Dijon mustard, fine sea salt, and freshly ground black pepper to the glass jar.
Pour the extra virgin olive oil into the jar over the vinegar mixture.
Seal the jar tightly with its lid. Shake vigorously for 15 to 20 seconds until the mixture is fully opaque, slightly thickened, and perfectly unified.
Chef's Notes
- The golden ratio for a classic vinaigrette is traditionally 3 parts oil to 1 part vinegar. This recipe uses slightly less oil to allow the bright, acidic punch of the vinegar to shine through.
- Dijon mustard is essential not just for its sharp, complex flavor, but because it contains natural mucilage which acts as a powerful surfactant, stabilizing the emulsion so the oil and vinegar do not immediately separate.
- Since this dressing is raw and unheated, the quality of your extra virgin olive oil is paramount. Use an oil with grassy, peppery notes that you would happily eat with just a piece of bread.
- To build on this base recipe, consider macerating finely minced shallots or garlic in the vinegar for 10 minutes before adding the oil. The acid tempers the harsh allium bite, leaving only sweet, savory complexity.
Storage
Refrigerator: 2 weeks — Olive oil will solidify in the fridge. Let it sit at room temperature for 15 minutes and shake vigorously before use.
Troubleshooting
Dressing separates into distinct layers of oil and vinegar shortly after mixing
Cause: Incomplete emulsification or insufficient mustard to bind the oil and water molecules
Fix: Add an extra half teaspoon of Dijon mustard or a few drops of warm water, then shake vigorously for another 20 seconds
Prevention: Ensure the Dijon mustard is fresh and shake or whisk the mixture much more vigorously
Vinaigrette tastes too harsh or acidic
Cause: The vinegar used was particularly strong, or the ratio is unbalanced for your palate
Fix: Whisk in a pinch of sugar, a drop of maple syrup, or an extra tablespoon of olive oil to mellow the acidity
Prevention: Taste your vinegar before mixing; start with less vinegar and add to taste
Cultural Context
The term vinaigrette stems from the French word vinaigre, literally translating to sour wine. It has been the foundational dressing of French gastronomy for centuries, traditionally used to delicately coat tender greens like Bibb or Boston lettuce just seconds before serving. Today, it remains the ultimate culinary master recipe, infinitely adaptable across countless global cuisines.
