Snack

Vinaigrette

Name: Vinaigrette
Prep time: 3 min
Total time: 5 min
Yield: 4 servings
Ingredients: 1 tablespoon Dijon mustard; 1 tablespoon red wine vinegar or sherry vinegar; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 shallot, minced very fine; 3 tablespoons neutral oil or extra-virgin olive oil; ½ tablespoon water (optional, to thin)

The foundational dressing that belongs on every salad: balanced, bright, and foolproof. This basic ratio of three parts oil to one part acid is the starting point for infinite variations, whisked together in less than two minutes.

101calper serving 0gprotein 1gcarbs 11gfat 3min prep 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Vinaigrette — common questions

Can I make it ahead?

Yes, vinaigrette will hold in the refrigerator for up to 1 week in a jar. Shake well before using; if it separates, simply whisk again or shake in the jar.

What vinegars can I use?

Red wine, white wine, sherry, apple cider, and balsamic vinegars all work beautifully—use what suits your salad. Lemon juice or lime juice can substitute one-to-one for vinegar for a brighter, fresher finish.

Can I skip the mustard?

The mustard is the emulsifier that keeps oil and vinegar united; without it, the dressing will separate. If you dislike mustard flavor, use just ½ teaspoon and whisk vigorously, but some emulsifier is necessary.

Is my vinaigrette broken if it separates?

No—separation is normal when sitting. Simply whisk or shake the bowl again; this is not the same as the breaking that occurs with egg-based dressings. If you want a permanently emulsified vinaigrette that doesn't separate, add an egg yolk (making it a vinaigrette-adjacent emulsion).

Why is my salad soggy?

Dress the salad no more than 2–3 minutes before eating; acids in the vinaigrette wilt greens quickly. If making ahead, store the dressing and greens separately and combine just before serving.

What's the ratio if I want to make more?

The classic formula is 1 part vinegar to 3 parts oil, with ½ teaspoon mustard per tablespoon of vinegar, a pinch of salt, pepper, and optional minced shallot. Scale it up or down while maintaining these proportions.