Classic Vinaigrette
Olive oil, vinegar, and mustard.
Salads are often dressed at the last minute simply by adding oil, vinegar, and salt one after another without emulsifying first. The result: one leaf is too salty, the other is soaked in oil, and the next is drenched with vinegar. Emulsifying the dressing before pouring it on the salad is a must, in my opinion. Besides, when you are preparing it in advance, you save time!
Ingredients
| 3/4 cup | extra virgin olive oil | 200 mL | |
| 3 1/2 tbsp | wine vinegar | 55 mL | |
| 1 tbsp | Dijon mustard | 16 g |
Method
Remarks
The vinaigrette can be kept at room temperature for 1-2 months.
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Members' Reviews
Judy W.
2018-05-27T02:09:28+00:00 may 27, 2018 | I would make this recipe againLove having this on hand. It is tangy and delicious.
wildwomanjd
2012-07-26T21:22:11+00:00 july 26, 2012 | I would make this recipe againSo good and so easy! Why buy salad dressings when they're so easy to make? This is a good basic dressing to always have on hand. If you want to reduce the calories, substitute water for a couple Tablespoons of the olive oil. If you want to keep the vinaigrette from separating, add 1/4 teaspoon Xanthan Gum Powder ( a flavorless white thickening agent made from carbohydrates of corn, wheat, dairy, or soy, available in natural food stores. )
JESorenson
2010-05-01T00:39:37+00:00 may 01, 2010 | I would make this recipe againLOVE IT - Perfect balance and so versatile - hardly needs any salt & pepper.
PaniniPrincess
2010-02-02T15:00:56+00:00 february 02, 2010 | I would make this recipe againOne really shouldn't forget that while this combination is a classic, you can easily change it up by changing oils and vinegars. I like using red wine vinegar and white wine vinegar alternatively, or, obviously, balsamic vinegar. A sprig of dried thyme, a bay leaf or a whole clove also give it nice character; green olive oil, black olive oil; first cold press or even infused canola oil. What's crucial however is the quality of the ingredients: the better they are (particularly the oil) the better the end result. A very good quality oil is typically only used for vinaigrettes or as a finishing touch on a meal, not for cooking or marinating.
CharlieTrotter
2009-07-30T18:45:57+00:00 july 30, 2009 | I would make this recipe againI must admit I am a beginner cook. Before getting to know SOS Cuisine, I did not even know that one can make his own vinaigrette... And this one is: 1.simple; 2.tasty; 3.cheap; 4.you make it once and keeps for a long time. Thanks SOS!
Top Reviews
View All ReviewsPaniniPrincess
february 02, 2010 | I would make this recipe againOne really shouldn't forget that while this combination is a classic, you can easily change it up by changing oils and vinegars. I like using red wine vinegar and white wine vinegar alternatively, or, obviously, balsamic vinegar. A sprig of dried thyme, a bay leaf or a whole clove also give it nice character; green olive oil, black olive oil; first cold press or even infused canola oil. What's crucial however is the quality of the ingredients: the better they are (particularly the oil) the better the end result. A very good quality oil is typically only used for vinaigrettes or as a finishing touch on a meal, not for cooking or marinating.
CharlieTrotter
july 30, 2009 | I would make this recipe againI must admit I am a beginner cook. Before getting to know SOS Cuisine, I did not even know that one can make his own vinaigrette... And this one is: 1.simple; 2.tasty; 3.cheap; 4.you make it once and keeps for a long time. Thanks SOS!
JESorenson
may 01, 2010 | I would make this recipe againLOVE IT - Perfect balance and so versatile - hardly needs any salt & pepper.
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