Equipment
Ingredients
Main
- 30 ml lemon juice, freshly squeezed
- 5 ml red wine vinegar
- 1 shallot, minced
- 5 g dijon mustard
- 80 ml olive oil
- 1 g salt, to taste
- ½ g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 184 kcal
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 20 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 113 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 33 mg
- Calcium
- 5 mg
- Iron
- 0.3 mg
- Magnesium
- 2 mg
- Phosphorus
- 5 mg
- Zinc
- 0.0 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 2.9 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 4 mcg
- Water
- 13 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the lemon juice, red wine vinegar, minced shallot, and Dijon mustard in a small bowl.
Slowly pour in the olive oil in a steady stream while whisking constantly until the mixture is thick and smooth.
Add salt and freshly ground black pepper to taste and stir to combine.
Whisk the dressing one final time immediately before pouring over the salad to ensure it is fully combined.
Chef's Notes
- For the best flavor, use freshly squeezed lemon juice. Bottled juice can have a metallic or artificial taste.
- Finely mincing the shallot is crucial. Large pieces can overpower the dressing and create an unpleasant texture.
- The Dijon mustard acts as an emulsifier, helping to bind the oil and vinegar. Don't skip it!
- Taste and adjust seasoning at the end. The acidity of the lemon and vinegar can mellow slightly as the dressing sits.
Storage
Refrigerator: 3 days — Store in a sealed container; whisk or shake before serving as separation is natural.
Troubleshooting
Dressing is separated or thin
Cause: The oil was added too quickly or the mustard (the emulsifier) was insufficient.
Fix: Add another teaspoon of Dijon mustard and whisk vigorously, or shake the mixture in a sealed jar for 30 seconds.
Prevention: Add oil drop by drop initially while whisking vigorously.
Cultural Context
Vinaigrette, the foundational dressing for many salads, has its roots in French cuisine. The simple combination of oil and vinegar, often enhanced with aromatics and emulsifiers like mustard, dates back centuries and remains a staple in both home kitchens and fine dining establishments worldwide.
