Basic Vinaigrette

Three ingredients, one bowl, five minutes: this is the vinaigrette every other one starts from.

Made in quantity and kept in the fridge, it lasts a month — that is a lot of dressed salads without measuring anything.

The mustard is not there for flavour alone: it binds the oil and vinegar and stops the dressing splitting straight away.

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What you need to make this basic vinaigrette:

Olive oil — the body of the vinaigrette: it carries the flavour of the other ingredients and gives the dressing its richness.
Wine vinegar — brings the acidity that balances the oil's richness and gives the vinaigrette some punch.
Dijon mustard — works as an emulsifier: it binds the oil and vinegar so the dressing doesn't split, while adding a little bite.

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Why this vinaigrette must be on your menu!

Quick: five minutes flat and no cooking at all.
A whisk, a bowl, and it's ready — perfect when the salad is already waiting on the table.
Keeps for a month: one batch covers weeks of salads.
Kept in the fridge in an airtight container, it just waits to be pulled back out.
Budget-friendly: three pantry staples most kitchens already have.
No more buying a bottle of store-bought dressing on every grocery run.
Versatile: it dresses a green salad just as well as roasted vegetables or a quick marinade.
A simple base you can then customize endlessly (herbs, honey, shallot...).

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Basic Vinaigrette

A classic dressing of olive oil, wine vinegar and Dijon mustard.

Prep 5 min

Cook aucune

Total time 5 min

Course: Sides Cuisine: French Keyword: Homemade vinaigrette Calories:

Ingredients

Servings: 8 servings

Instructions

Whisk all the ingredients together in a bowl until the dressing thickens and comes together.
Chill before using.

Nutrition (per serving)

Tips

Whisk until the mixture turns opaque: that is the sign the emulsion has taken.
Keeps for a month in an airtight container in the fridge.
It separates naturally on standing: a whisk, or a good shake in a jar, brings it straight back.
Straight from the fridge the olive oil stiffens a little: leave it ten minutes at room temperature before serving.

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