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EASY

Basic Vinaigrette
JULIA MOSKIN

YIELD 1/3 cup, enough for a salad serving 4 to

6 people
TIME 5 minutes

Saved

Karsten Moran for The New York Times

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.

Cooked 360 ratings

INGREDIENTS

2 tablespoons wine vinegar

¼ teaspoon salt

¼ cup olive oil

1 teaspoon mustard (optional)

Black pepper

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PREPARATION

Step 1
Pour vinegar into a shallow bowl. Whisk in
salt.

Step 2
Gradually whisk in olive oil. Adding it slowly
will help the dressing emulsify. Whisk in the
mustard, if using.

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.)

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COOKING NOTES

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private note.

All 71 Most Helpful 33 Private 0

Anna 2 years ago

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

Mark B 2 years ago

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.
106 This is helpful

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