Slightly Creamier Sunday-Salad Dressing

By Sam Sifton

Total Time
5 minutes
Rating
4(86)
Comments
Read comments

The best vinaigrettes are emulsified — that is, they are smooth and at least temporarily stable, the disparate ingredients suspended among one another. (The addition to your dressing of already emulsified mixtures — maybe mustard or a dollop of mayonnaise — can help in this regard.)

Whatever the dressing, I serve the resulting meal with a baguette and some salted butter. And as long as we’re sharing, often a roast chicken too. Swiping bread through a small puddle of melted chicken fat and salad dressing, after all, is one of life’s great pleasures.

Featured in: Slightly Creamier Sunday-Salad Dressing

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Serves 4
  • 2tablespoons red-wine vinegar
  • 1teaspoon mayonnaise
  • 1teaspoon Dijon mustard
  • 1shallot, minced
  • ⅓cup extra-virgin olive oil
  • Kosher salt
  • freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

181 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 100 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Combine the vinegar, mayonnaise, mustard and shallot in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Season to taste. Whisk again before dressing salad.

Ratings

4 out of 5
86 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Lee

Quit whisking olive oil into your dressings and just put all the ingredients in a clean jam jar. Better yet, use the end of the that mustard jar sitting in your fridge! Then... shake it up!

Lee

Quit whisking olive oil into your dressings and just put all the ingredients in a clean jam jar. Better yet, use the end of the that mustard jar sitting in your fridge! Then... shake it up!

susan

This is a very tasty dressing. I prefer my dressing with a bit more tang and used 3 tbsp of vinegar in my second batch. Of course the quality of the dressing will depend on the quality of each ingredient. Don't skimp.

Annie

A great all-time favorite basic dressing. Use this all the time but I admit to using a chunky clove of garlic - grated. I particularly like this on bitter greens but good with all salads. If there is ever a bit left over, I use it in a sandwich the next day, liking the wilted greens.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.