Ingredients

• ½ cup vinegar, lemon juice, or verjus

• Kosher salt and black pepper, to taste

• 1½ to 2 cups oil

Instructions

Method

In a large glass bowl or jar, add the vinegar and season to taste with salt and pepper. While whisking steadily, add the oil in a constant, slow stream. Store covered in the refrigerator until ready to use, and shake well before serving.

Notes

There are countless options for making and flavoring vinaigrettes. Below are some of the variables a cook can control.

Oils

Extra-virgin olive oil: Strong olive flavor and heavier mouthfeel.

Grapeseed oil: Neutral flavor and very light consistency.

Nut oils: (walnut, hazelnut, pistachio, pumpkin seed, avocado): Highly volatile—store in the refrigerator. Strong flavor and heavy body.

Brown butter: Ideal for hot vinaigrettes; must be served at room temperature.

Emulsifiers

Mustard: The most common ingredient used to thicken and stabilize a vinaigrette. The flavor will vary depending on the strength of the mustard. Use about 1 teaspoon of mustard to emulsify 1 cup of oil.

Cream: Adds a creamy, smooth texture. Replace some of the oil in the recipe with cream.

Vegetable purée: Tomato, roasted garlic, caramelized onions, or other vegetables can be used to thicken the vinaigrette.

Herbs

Herbs: marjoram, thyme, and savory should be added well in advance of serving the vinaigrette.

Herbs: parsley, basil, mint, and tarragon should be added only a few minutes before using.