Salads > Salad Dressings > Dressing Techniques & Tips > Emulsifying Salad Dressing

Basic Vinaigrette: The Foundation of Flavor

Learn how to make a perfect vinaigrette, the cornerstone of salad dressings. This recipe focuses on achieving a stable emulsion for a smooth, flavorful dressing that won't separate.

Prep Time
5 minutes
Cook Time
0 minutes
Servings
4
Ingredients
  • 3 tablespoons Olive Oil
  • 1 tablespoon Vinegar (Red Wine, Balsamic, or Apple Cider)
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon Honey (or Maple Syrup)
  • 1/4 teaspoon Salt
  • Pinch Black Pepper

Understanding Emulsification

An emulsion is a mixture of two liquids that don't normally combine, like oil and vinegar. To create a stable emulsion, we need an emulsifier – in this case, Dijon mustard. The mustard helps to keep the oil and vinegar dispersed, preventing them from separating.

Step 1: Combine Ingredients

In a small bowl, whisk together the vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper. Ensure the salt and honey are fully dissolved before moving on.

Step 2: Slowly Add the Oil

This is the most important step for emulsification. Gradually drizzle in the olive oil while whisking constantly and vigorously. The key is to add the oil very slowly. Adding it too quickly will prevent the emulsion from forming properly, and the dressing will separate.

Step 3: Check for Consistency

As you whisk in the oil, the dressing should thicken and become pale. The consistency should be creamy and smooth. If the dressing looks oily or the ingredients are starting to separate, whisk more vigorously.

Step 4: Taste and Adjust

Taste the vinaigrette and adjust the seasonings as needed. Add more salt, pepper, honey, or vinegar to your preference. You can also add other herbs and spices like garlic powder, dried oregano, or chili flakes.

Step 5: Storage

Store the vinaigrette in an airtight container in the refrigerator. It will keep for up to a week. Before using, allow the dressing to come to room temperature and whisk it again to re-emulsify if necessary. A slight separation is normal after refrigeration.

Nutrition Facts Estimated per 100g of product

Calories: 350 kcal
Fat: 38g
Saturated Fat: 5g
Sodium: 200mg
Carbohydrates: 5g
Fiber: 0g
Sugar: 4g
Protein: 0g

Other Considerations for Nutrition

These values are approximate and will vary based on the specific ingredients used (e.g., type of olive oil, vinegar, and sweetener). Adjust sweetener and salt to taste. For a lower-fat option, reduce the amount of olive oil and substitute with water or broth.

← Avocado Ranch Dressing Classic Balsamic Vinaigrette →

FAQ

  • Why is my vinaigrette separating?

    Vinaigrette separates because oil and vinegar don't naturally mix. Make sure you're adding the oil very slowly while whisking constantly. Also, ensure you're using an emulsifier like Dijon mustard. If it separates after refrigeration, simply whisk it vigorously before using.
  • Can I use a blender or food processor?

    Yes, a blender or food processor can make emulsifying the dressing easier and faster. Add all the ingredients except the oil, then slowly drizzle in the oil while the machine is running. Be careful not to over-process, as this can sometimes cause the dressing to become too thick.
  • What if I don't have Dijon mustard?

    While Dijon mustard is ideal, you can substitute it with other emulsifiers such as honey, egg yolk (use pasteurized), or even a small amount of mashed avocado. The flavor will be different, but it will help to create a stable emulsion.