The classic French vinaigrette, simple yet flavorful, elevates every salad it graces. This perfect emulsion of vinegar and oil is an essential staple of everyday cooking, delivering a balanced and delicious dressing every time.
⏱️5 min
📊Easy
👥4 servings
🍽️Snack
quickbudget-friendlyvegetarianvegan
Ingredients
1 cuillère à soupewhite vinegar or red wine vinegar
0.5 cuillère à caféDijon mustard
3 cuillères à soupeolive oil
1 pincéefine sea salt
1 pincéefreshly ground black pepper
0.5 pièceshallot
Instructions
1PREPARE THE BASE: Pour the white vinegar or red wine vinegar into a bowl or glass. Add the Dijon mustard, which will act as a natural emulsifier. Finely mince the shallot and incorporate it into the mixture. This acidic base is essential for creating a balanced and flavorful vinaigrette.
2SEASON THE BASE: Generously salt and pepper your vinegar mixture. Mix well with a fork or small whisk so that the salt dissolves completely and the mustard distributes evenly. Salt dissolved in vinegar distributes better than in oil.
3EMULSIFY: Pour the olive oil progressively, a few drops at a time, while whisking constantly and vigorously. This technique is crucial for creating a beautiful, homogeneous and silky emulsion. Once the vinaigrette begins to thicken, you can pour the oil in a thin stream while continuing to whisk energetically.
4CHECK THE TEXTURE: Your vinaigrette should have a smooth consistency that is slightly thick, neither too liquid nor too dense. It should not separate immediately in the bowl. If it is too thin, whisk a bit longer; if it is too thick, add a few drops of vinegar or water.
5SERVE: Pour your vinaigrette over your salads just before serving to prevent the leaves from becoming soggy. This vinaigrette will keep for several days in the refrigerator in a tightly sealed jar. Shake well before each use as the emulsion may slightly separate when resting.