Basic vinaigrette

About basic vinaigrette

Basic vinaigrette is a simple French dressing of oil and vinegar, emulsified with Dijon mustard and seasoned with salt and pepper. The classic ratio is three parts oil to one part vinegar. It is the all purpose dressing for green salads, and it is just as good on potatoes, lentils, steamed vegetables, grilled fish and roast vegetables.

Dijon mustard does two jobs. It adds a sharp, savoury flavour and it acts as an emulsifier, helping the oil and vinegar stay mixed so the dressing is thick and glossy rather than separate. Whisk the oil in slowly, or shake everything together in a jar.

This version has no garlic or fresh shallot, which means it keeps well for up to 2 weeks in the fridge. It is vegan, gluten free, dairy free, egg free and nut free, and has no added sugar, as long as your mustard is suitable.

Tips

• Taste the dressing on a leaf or a piece of what you will dress. The leaf mellows the acidity, so a vinaigrette that tastes sharp from a spoon is often just right on the salad.
• Add flavours to the portion you are using rather than the whole jar: a crushed garlic clove, finely chopped shallot, chopped herbs or a spoonful of capers. Fresh garlic and shallot do not keep well in oil.
• For a slightly sweeter dressing, add 1 teaspoon of maple syrup (or honey if you are not vegan). Leave it out if you want no added sugar.
• Swap the white wine vinegar for red wine vinegar, sherry vinegar, cider vinegar or lemon juice. Each gives a different character.
• Use a good extra virgin olive oil for flavour. For a milder dressing, use half olive oil and half light rapeseed oil.
• Olive oil goes cloudy and thick in the fridge. Take the jar out 15 to 20 minutes before using and shake.

Storing and freezing

Keep in a clean sealed jar in the fridge for up to 2 weeks. The olive oil may solidify when cold, so take it out 15 to 20 minutes before using and shake well. If you add fresh garlic or shallot to a batch, keep it for no more than 3 days.