Vinaigrettes consist of a fat and an acid. The fat is typically oil, but for creamier dressings mayonaise, sour cream or plain yogurt are excellent options. Acids include vinegars and citrus juices like orange, lemon and lime. Oil and vinegar don’t play well together naturally, so they’re whisked together temporarily, or emulsified, just before they’re used. A little dry or prepared mustard will help them come together. Herbs, spices, honey, sugar, minced garlic or shallots will give your dressing added flavor.
How to Make a Vinaigrette
To make a basic vinaigrette, combine one tablespoon of vinegar with one teaspoon of mustard and a pinch of salt and pepper in a medium bowl. Whisking constantly, gradually add three tablespoons of oil in a steady stream until the oil and vinegar combine. Add to your salad greens, toss and serve.
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