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Vinaigrette

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Makes 3/4 cup 1x

Time 5 minutes

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Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons good wine vinegar, or more to taste
  • Salt and pepper
  • 1 tablespoon chopped shallot (optional)

Instructions

1. Put the oil, vinegar, and a pinch each salt and pepper in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or 2 at a time until the balance tastes right to you.

2. Add the shallot if you’re using it, and turn the machine on and off a few times until the shallot is minced within the dressing. Taste, adjust the seasoning, and serve. This is best made fresh but will keep, refrigerated, for a few days. (Bring it back to room temperature and whisk briefly before using.)

— Recipe from How to Cook Everything Vegetarian

Recipe variations

Lemon Vinaigrette
Light, fresh tasting, and all purpose: Use 1/4 cup or so fresh lemon juice for the acid and plenty of black pepper. A tablespoon of warm water will help the mixture emulsify. You can change this up by using other citrus juices like lime, orange, or grapefruit.

Mustard Vinaigrette
Add 1 heaping teaspoon (or more) of any good prepared mustard to the blender. It doesn’t have to be Dijon; whole grain is fine too. You can also use dry mustard; start with about 1/2 teaspoon.

Soy Vinaigrette
One of my favorite quick dressings: Add 1 tablespoon soy sauce to the mix, along with sesame oil to taste (about 1 teaspoon). Lemon juice, lime juice, and vinegar are all just fine here.

Ginger Vinaigrette
Use a mixture of 1 tablespoon each sherry vinegar, fresh lime juice, and lukewarm water for the liquid. Add a 1-inch piece fresh ginger, sliced, to the blender in Step 2 with the shallot, if using. Taste and adjust the seasoning, using plenty of black pepper.

Sweet Balsamic Vinaigrette
Strong, sweet, and delicious (but no longer vegan): Use balsamic vinegar for the acid. Add about 1 clove garlic and 1 tablespoon honey.

Coconut Curry Vinaigrette
Instead of olive oil, use coconut milk. Use rice vinegar or coconut vinegar for the acid. Blend in 1 tablespoon curry powder.

NOTES:

  • The standard ratio for a vinaigrette is three parts oil to one part vinegar, but many people prefer more oil; a ratio of four to one can be delicious. If you use a mild vinegar and strong-tasting olive oil, you may prefer two parts oil to one part vinegar or something even a little more acidic. Somewhere in that range, between four-to- one and one-to-one, you’re going to find a home for your own taste. But that’s the key: Taste your vinaigrette, then taste it some more. Eventually your palate will find a home it loves.
  • My everyday dressing almost always includes a bit of mustard (see the second variation), which helps emulsify the dressing while adding tang. I often add a bit of shallot and tarragon, but the options are endless, as you’ll see when you get into the variations.