Basic Vinaigrette

By Julia Moskin

Updated Nov. 22, 2022

Basic Vinaigrette
Karsten Moran for The New York Times
Total Time
5 minutes
Rating
4(1,353)
Comments
Read comments

A basic vinaigrette deserves a permanent spot in every cook's repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it's highly adaptable. Add garlic or tarragon in place of the mustard, or infuse it with other herbs. For a creamy dressing, replace the oil with buttermilk, crème fraîche or mayonnaise. Some chefs even use vegetable purées or nut milks in place of the oil.

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Ingredients

Yield:⅓ cup, enough for a salad serving 4 to 6 people
  • 2tablespoons wine vinegar
  • ¼teaspoon salt
  • ¼cup olive oil
  • 1teaspoon mustard (optional)
  • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

81 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 35 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.

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Preparation

  1. Step 1

    Pour vinegar into a shallow bowl. Whisk in salt.

  2. Step 2

    Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify. Whisk in the mustard, if using.

  3. Step 3

    Add a few grinds of black pepper and taste. Add more of whatever you think it needs, a bit at a time. (Too tart? Add oil. Too bland? Add salt and vinegar.)

Ratings

4 out of 5
1,353 user ratings
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Comments

Anna

The French will tell you you should always whisk the mustard into the vinegar first, then add the oil.

Mark B

The mustard plays the role of emulsifier in this recipe. It must be added before the oil. It is surprising to see such an elementary mistake in a Times recipe.

Mary

This is such an adaptable recipe. I've used apple cider vinegar from time to time and a few drops of agave for mixed greens and apples. Add minced garlic and some chopped thyme and parsley and pour it over steamed green beans or broccoli. Whisk in some honey and dress up your spinach salad. Really no need to ever buy bottle dressing!

Patricia

You don’t need salt!

Kora

I cannot imagine a vinaigrette without mustard, depending on my preference I use either a sweet or dijon,

AJPeabody

I cannot whisk very well. I can still emulsify my vinaigrette, using a method I found by accident. I needed the little bit of mustard stuck in one of those squeeze bottles it came in, so I added the vinaiger and oil. A vigorous shake and my dressing was done. Now I make vinaigrette in larger batches in that same plastic bottle.

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