A tiny bit of this kitchen essential can maintain both the zinginess and the smooth blendability of your salad dressing.
If you've decided to consume more vegetables, stick to regular meal preparation, or cut back on restaurant meals in 2025, chances are high that you'll find yourself whipping up several salads come January. A key factor for an excellent salad lies within the dressing; thus, acquiring skill with a basic vinaigrette can significantly enhance your dishes well past those dreary office lunches. While store-purchased dressings might offer convenience, having essential ingredients readily available allows you to create your homemade vinaigrette swiftly. Additionally, adjusting the taste to suit exactly what you prefer becomes effortless.
Although a vinaigrette might appear straightforward, crafting an excellent one can pose challenges. A successful vinaigrette requires the appropriate equilibrium between acidic components and oils to deliver a robust taste as well as proper emulsion. Fortunately, six American chefs shared their tip for perfecting a vinaigrette: incorporating some Dijon mustard.
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Why Dijon Mustard?
In addition to being a burst of flavor in your vinaigrette, Dijon mustard helps bind your salad dressing. "By incorporating Dijon mustard, you create an emulsion that keeps acidic components suspended within the oil, resulting in a smooth and velvety layering over lettuce and vegetables," Lisa Lotts The recipe developer and founder of Garlic & Zest states, "Without achieving that smooth emulsion, you'll miss out on the complete flavor of the vinaigrette."
You don't require much mustard; merely one or two tablespoons should suffice. Johnathan Benvenuti The chef and owner at Bar Becky in Long Beach, California, employs this technique whenever he has to remix his separated vinaigrette dressing.
Properly combining the oil and vinegar helps guarantee an even coating over your greens and other components. "Simply pouring oil and vinegar directly into a bowl can result in a disjointed mixture that fails to distribute evenly," advises the guide. For best results, start by mixing your acidic elements like lemon juice or vinegar along with the mustard and seasoning until well combined; then gradually pour in the oil while continuously stirring." Chef Dennis Littley According to Ask Chef Dennis Productions, you can use either a blender or a hand mixer for this purpose. Alternatively, some chefs suggest thoroughly shaking the dressing in a Mason jar.
Dijon mustard was the most commonly cited ingredient for keeping your vinaigrette emulsified, though it isn’t the sole choice. "Honey, mayonnaise, or mustard can serve as binders when you need some extra cohesion," explains Maurice Wells , the executive chef at The Emily Hotel in Chicago.
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What Is the Correct Proportion for a Perfectly Balanced Vinaigrette?
Aside from making sure your vinaigrette is well-emulsified, most of the chefs we talked to emphasized that getting the correct proportion between the vinegar and oil is crucial for perfecting this basic sauce. A common guideline many chefs adhere to involves using a 3:1 ratio of oil to vinegar since that's typically recommended in recipes. Nevertheless, some preferred adding extra tartness to their dressing. One chef shared, "For my regular red wine or balsamic vinaigrettes, I use 65 percent oil and 35 percent vinegar along with a touch of Dijon mustard. Afterward, feel free to incorporate whichever seasonings suit your taste based on which salad you're serving." Jonathan Kavourakis The chef and owner of Fanny’s Restaurant and Bar in Bloomfield, New Jersey, states.
Personal chef, writer of cookbooks, and the creator of Super Dirt Foods, Kristin O’Connor employs a comparable proportion in her salad dressings but suggests sampling as you create the mixture to guarantee it's well-balanced. 'Make sure to taste along the way! Either dip a leaf of lettuce into the mix or simply use your clean finger for a quick check and assess the flavor,' she advises. According to her, this method is used by top chefs to confirm they're presenting their finest culinary creations.'
Related: Our Top 19 Favorite Vinaigrette Recipes
What Other Ingredients Can Be Added to a Vinaigrette?
A vinaigrette is akin to a basic white T-shirt; it serves as a versatile base that can be enhanced with an array of seasonings, herbs, and flavors. While salt and pepper are essential, our culinary experts suggest customizing the dressing according to the specific salad it accompanies. As O'Connor points out, a straightforward mix of greens could use some extra depth provided by ingredients such as tarragon or chives. Other traditional enhancements include shallots, parsley, garlic, and basil.
Don’t hesitate to push the boundaries further: Kavourakis enjoys incorporating a Thai chili or an Italian long hot pepper into his dressings for some extra spice. To elevate a red wine vinaigrette, he includes crumbled feta cheese, which contributes both creaminess and a tangy taste. Should you wish to emphasize the sweetness in your salad, consider adding honey or agave syrup.
Vinaigrettes might require some adjustments to get just right, but they tend to be quite adaptable, so feel free to try different combinations. As Vins pointed out, "If it’s not perfect initially, you can simply add more oil, or incorporate additional vinegar, lemon juice, or whatever else suits your taste." He emphasizes that making mistakes isn’t something to worry about since these missteps provide opportunities for improvement as you progress towards achieving the ideal vinaigrette.
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