Foolproof Vinaigrette

By GratefulSea

The problem with most vinaigrettes is that they don't stay together. Quoting them, By the time you pour the dressing over greens and get the salad to the table, this emulsified sauce has broken and you end up with vinegary bites of salad and oily bites. This recipe from America's Test Kitchen's cooking school shows us how to make a foolproof vinaigrette that won't break.

This vinaigrette works with nearly any type of greens but is especially well suited to mild, tender greens. For a hint of garlic flavor, rub the inside of the salad bowl with a clove of garlic before adding the greens.

Master the technique and you can change the vinegars, the oils, and the seasonings to create dozens of dressing. This recipe yields enough dressing for 8 to 10 cups of lightly packed greens, enough for four generous portions of salad.

Ingredients

• 1 1 1 Tablespoon wine vinegar (red, white, or champagne) *
• 1-1/2 1-1/2 1-1/2 teaspoons very finely minced shallots * *
• 1/2 1/2 1/2 teaspoon regular or light mayonnaise * * *
• 1/2 1/2 1/2 teaspoon Dijon mustard
• 1/8 1/8 1/8 teaspoon table salt
• ground black pepper
• 3 3 3 Tablespoons extra-virgin olive oil * * * *
• to to of wine vinegar contributes a different (but delicious) flavor to this recipe. Pay more attention to the quality of the vinegar (only the best will do in this simple dressing) than the type of vinegar.
• to mayonnaise is the emulsifier in this recipe and it’s fine to use either regular or light mayonnaise. We don’t recommend non-fat mayonnaise in any recipe.
• The flavor of good extra-virgin olive oil is essential in this vinaigrette; don’t use anything else.

Details

Preparation time 10mins
Cooking time 10mins
Adapted from onlinecookingschool.com

Preparation

Step 1

Prepare Ingredients
1. Mince 1 shallot to yield 1 1/2 teaspoons.

Make Dressing
2. Combine 1 tablespoon vinegar, shallot, 1/2 teaspoon mayonnaise, 1/2 teaspoon Dijon mustard, 1/8 teaspoon salt, and pepper to taste in small nonreactive bowl.

3. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.

4. Place 3 tablespoons extra-virgin olive oil in small measuring cup so that it is easy to pour. (You can also use a small bowl.)

5. Whisking constantly, very slowly drizzle oil into vinegar mixture.

6. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. It should take about a minute to add all the oil.

7. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.