Equipment
Small mixing bowl
or Mason jar with lid
Whisk
or Fork or handheld milk frother
Ingredients
8 servings
Vinaigrette Base
- 3 g dijon mustard, smooth
- 30 ml white wine vinegar
- 90 ml extra-virgin olive oil
- fine sea salt, to taste
- black pepper, freshly ground
Nutrition (per serving)
100
Calories
0g
Protein
0g
Carbs
11g
Fat
0g
Fiber
0g
Sugar
53mg
Sodium
Method
01
Place the Dijon mustard and white wine vinegar in a small mixing bowl.
02
Whisk the mustard and vinegar together until the mustard is completely dissolved into the liquid.
Look for: No visible lumps of mustard remain.
03
Add the olive oil in a slow, steady stream while whisking constantly to create an emulsion.
Look for: The dressing is thickened, opaque, and uniform in color.Feel: The liquid provides slight resistance to the whisk.
04
Season the dressing with salt and freshly ground black pepper to taste.
Chef's Notes
- For the best emulsion, ensure your olive oil and vinegar are at room temperature, as cold ingredients can cause separation.
- The ratio of oil to vinegar can be adjusted to your preference. A common starting point is 3:1 oil to vinegar, but feel free to experiment.
- Don't skip dissolving the Dijon mustard completely. It acts as an emulsifier and contributes significantly to the final texture and flavor.
- Taste and adjust seasoning at the very end. The salt and pepper can change the overall perception of the dressing's acidity and richness.
Storage
Refrigerator: 7 days — Store in a sealed container. Oil may solidify; let sit at room temperature for 10 minutes and shake before use.
