How to Make Vinaigrette

How to Make Vinaigrette

DIY [do it yourself] salad dressing is taster, more adaptable and, yes, easier than store-bought. Just follow these simple step-by-step instructions to make a classic vinaigrette. Then try the recipes for walnut, tomato-caper and truffle versions

By Gail Monaghan in the Wall Street Journal

I DON’T UNDERSTAND why anyone would buy bottled salad dressing when it takes minutes to prepare vinaigrette in your own kitchen. And while this basic oil-vinegar emulsion is a classic match for green salads, its bright tang benefits everything from asparagus, haricots verts and grain salads to chicken, fish and seafood.

If you remember the general ratio of three parts oil to one part vinegar, you’ll never again need a recipe, either. Just add salt and pepper and emulsify by whisking, shaking in a jar or blending in a machine. And that’s it: vinaigrette.

Customizing is easy, too. 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.

The Ingredients

 ¼ teaspoon fine sea salt

• 1 tablespoon Dijon mustard
• 1 small to medium shallot, finely minced (optional)
• ⅛ teaspoon freshly ground black pepper
• ¾ cup extra-virgin olive oil
• ¼ cup red or white wine vinegar

The Steps

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.

2. 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.

Variations

Walnut Vinaigrette

Total Time: 20 minutes Makes: about ¾ cup

In a small bowl, whisk together 2 tablespoons Sherry or balsamic vinegar, 1 large garlic clove, finely minced, ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper and 1 tablespoon grainy mustard. Let sit until salt dissolves and garlic softens, about 15 minutes.

Slowly add ½ cup walnut oil, whisking until emulsified. If possible, wait at least 30 minutes for the flavors to marry.

Tomato Caper Vinaigrette

Total Time: 35 minutes Makes: about 8 cups

In a small bowl, whisk together 1 cup extra-virgin olive oil, finely grated zest of 2 lemons, juice of 4 lemons, finely grated zest and juice of 1 orange, ¼ cup salted capers, previously soaked for an hour or more in several changes of cool water, drained and dried well, ¼ cup julienned basil, 2 large shallots, thinly sliced, 2 pints cherry or grape tomatoes, quartered, and 1 small bulb fennel, trimmed and very thinly sliced. Let sit for at least 30 minutes and up to 5 hours before serving. Do not refrigerate.

Truffle Vinaigrette

Total Time: 20 minutes Makes: about ¾ cup

In a small bowl, whisk together 2 tablespoons red wine vinegar, scant ½ teaspoon salt, scant ¼ teaspoon freshly ground black pepper, 1 shallot, minced, and 1 clove garlic, minced. Let sit until salt dissolves and shallots and garlic soften, about 15 minutes.

Slowly add ½ cup extra-virgin olive oil and 2 tablespoons white truffle oil, whisking until emulsified. If possible, wait at least 30 minutes for the flavors to marry.

Make It a Meal

Pan Roasted Cod With Tomato Caper Vinaigrette

Total Time: 25 minutes Serves: 8

Place a baking sheet on top rack of oven. Preheat oven to 500 degrees. Rub 1 (4-pound) skinless cod fillet all over with ¼ cup extra-virgin olive oil. Season with salt and freshly ground black pepper.

Remove hot baking sheet from oven and quickly lay fish on it. Fish will sizzle. Return baking sheet to oven and bake until fish is flaky and juices run white, not clear, about 15 minutes. Transfer fish to a large platter and drizzle with any pan juices. Spoon tomato-caper vinaigrette over fish then scatter ¼ cup roughly chopped parsley and/or snipped chives over top.