How to Whisk Up a Vinaigrette

By ltrodrigu

Customizing is easy. Just scan your pantry for inspiration. Garlic, various mustards, shallots, gherkins, fresh herbs, anchovies, hard-boiled eggs, citrus zest, ground herbs, capers—the world’s your salad bowl. Olive, neutral and nut oils, not to mention exotics like roasted sesame, pumpkin-seed and avocado, all have their merits. Try varying your vinegars, too, or swapping in citrus juices.

Keep in mind that light vinegars like rice or Champagne need less oil to achieve proper balance than do strong ones such as red wine or Sherry. It follows, then, that a heavy nut or pungent olive oil may require more acid than a neutral vegetable oil such as canola.

Unlike mayonnaise and other permanent emulsions, a vinaigrette will hold together only temporarily. When yours separates, simply whisk or shake it back together; if the vinaigrette has been refrigerated, bring it to room temperature first.

Always dip in a salad leaf and do a taste-test before tossing. Most often what’s needed is extra salt, though sometimes a big pinch of sugar or a drizzle of honey will round things out nicely.

Ingredients

• 1/4 teaspoon fine sea salt
• 1 tablespoon Dijon mustard
• 1 small to medium shallot, finely minced (optional)
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 1/4 cup red or white wine vinegar

Details

Servings 1
Adapted from online.wsj.com

Preparation

Step 1

In a small bowl, whisk together vinegar, salt and pepper as well as mustard and shallots, if using. Let sit until salt dissolves and shallots soften, about 15 minutes.

Slowly add olive oil, whisking until emulsified. If possible, wait at least 30 minutes for the flavors to marry. Taste and adjust oil, vinegar, salt and pepper.