Favorite Vinaigrette

Ingredients

• 15 ml (1 tablespoon)Dijon mustard
• 60 ml (4 tablespoons)red wine vinegar
• 4 g (1 teaspoon)granulated sugar
• 2.5 ml (1/2 teaspoon)salt
• 2.5 ml (1/2 teaspoon)freshly ground black pepper
• To taste (about 15–30 ml, or 1–2 tablespoons, fresh parsley was used)minced parsley and/or snipped fresh chives
• 120 ml (1/2 cup)extra virgin olive oil

Instructions

1. 1

   Combine seasonings

   Put the mustard, vinegar, sugar, salt, pepper and herbs to taste in a tall cup, ideally the cup supplied with an immersion blender. Give them a light mix with a fork.

2. 2

   Blend the dressing

   Pour in the olive oil and blend with an immersion blender until the dressing is fully combined and thickened.

3. 3

   Adjust seasoning

   Taste the dressing and adjust the seasonings to your liking.

4. 4

   Cover until needed

   Cover the dressing until you are ready to use it.

5. 5

   Whisk by hand

   If you do not have an immersion blender, whisk all the ingredients by hand until thickened.

What is vinaigrette?

Vinaigrette is a dressing built around vinegar and oil, often sharpened with mustard and seasoning. This American-style version uses red wine vinegar for tang, Dijon to help the mixture come together, and fresh herbs for a green, savoury note.

Blending turns the ingredients into a thicker dressing that coats leaves more evenly than oil and vinegar simply stirred together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 990 calories, 1g protein, 7g carbs, 109g fat.

Most of the calories and fat in this batch come from the olive oil; the small amount of sugar contributes most of its carbohydrates, while the mustard and herbs add only a little protein. Serve a modest amount over a generous bowl of vegetables, and add a protein-rich food such as beans or eggs to round out the plate.

Why Dijon matters

Mustard: Dijon contributes a gentle heat and helps the oil and vinegar combine into a more cohesive dressing. Make sure it is mixed with the vinegar before adding the oil.

Choosing the herbs

Parsley or chives: Use either herb or a mixture, according to what you have. The recipe gives the herbs to taste and notes that about 15–30 ml (1–2 tablespoons) of parsley was used.

Getting the texture right

Blend: A tall, narrow cup gives the immersion blender room to work through the dressing. Blend until the mixture looks thickened and evenly combined, rather than stopping while oil is still visibly separate.

Whisk: Without a blender, whisk all the ingredients together by hand until thickened, as the recipe directs.

Balancing the flavour

Taste: The vinegar gives this dressing its sharpness, while sugar softens the edge and salt and pepper bring the flavours into focus. Adjust the seasonings after blending, tasting a little with a leaf if you plan to serve it on salad.

When to make it

Timing: The dressing takes about 10 minutes from start to finish. It can be made ahead and kept covered until you are ready to use it.

What to serve it with

Salad leaves: Toss the vinaigrette with crisp greens just before serving so they are dressed without sitting in the liquid for too long. It also works with sliced tomatoes or steamed green vegetables.

Recipe notes & tips

• Use a tall, narrow cup so the immersion blender can blend the dressing evenly.
• Add the herbs to the vinegar and mustard before blending, as directed.
• Blend until the dressing has visibly thickened and the oil is incorporated.
• Taste after blending, then adjust the seasoning to suit your salad.
• If whisking by hand, keep whisking until the mixture thickens.

Variations

• Use chives: Swap in snipped fresh chives for a mild onion-like flavour.
• Mix the herbs: Combine parsley and chives for a more layered green flavour.
• Make it sharper: Add a little more red wine vinegar, then taste again.
• Soften the tang: Add a little more sugar and blend it in.
• Whisk by hand: Skip the immersion blender and whisk all the ingredients until thickened.

Common mistakes to avoid

• Adding oil before mixing the base: Lightly combine the mustard, vinegar, sugar, salt, pepper and herbs first.
• Using a cup that is too wide: Choose a tall, narrow cup so the immersion blender can work through the mixture.
• Stopping before it thickens: Continue blending until the oil and vinegar are fully combined.
• Skipping the taste: Adjust the seasonings after blending, rather than assuming the balance is right.
• Expecting a blender: Whisk all the ingredients by hand until thickened if you do not have an immersion blender.

How to store

Cover the vinaigrette and keep it refrigerated until ready to use. If it separates during storage, blend or whisk it again before serving.

Frequently asked questions