Classic Vinaigrette

172 Reviews
88% would make this recipe again

Olive oil, vinegar, and mustard.

Salads are often dressed at the last minute simply by adding oil, vinegar, and salt one after another without emulsifying first. The result: one leaf is too salty, the other is soaked in oil, and the next is drenched with vinegar. Emulsifying the dressing before pouring it on the salad is a must, in my opinion. Besides, when you are preparing it in advance, you save time!

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Ingredients

??? extra virgin olive oil ???
??? wine vinegar ???
??? Dijon mustard ???

Before you start

Nutrition values of this vinaigrette are included in all the recipes that use it.

Method

Mix the ingredients in a bowl or bottle. Shake well for 1 min.

Observations

The vinaigrette can be kept at room temperature for 1-2 months.

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Reviews

172 Reviews (167 with rating only) 88% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vinaigrettes | Halal | Kosher | Vegan | Vegetarian | No Cook

Top Reviews

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july 30, 2009 | I would make this recipe again

I must admit I am a beginner cook. Before getting to know SOS Cuisine, I did not even know that one can make his own vinaigrette... And this one is: 1.simple; 2.tasty; 3.cheap; 4.you make it once and keeps for a long time. Thanks SOS!

Useful 10
may 01, 2010 | I would make this recipe again

LOVE IT - Perfect balance and so versatile - hardly needs any salt & pepper.

Useful 4
Anonyme
october 20, 2021 | I would make this recipe again

So good and so easy! Why buy salad dressings when they're so easy to make? This is a good basic dressing to always have on hand. If you want to reduce the calories, substitute water for a couple Tablespoons of the olive oil. If you want to keep the vinaigrette from separating, add 1/4 teaspoon Xanthan Gum Powder ( a flavorless white thickening agent made from carbohydrates of corn, wheat, dairy, or soy, available in natural food stores. )

Useful 3

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