Master Salad Vinaigrettes

CookingBeginnerHome

90 minutes

5 steps

·Beginner

After 90 min: Five perfect vinaigrettes: classic, mustard, balsamic, lemon herb, and shallot

What you need

olive oilvinegarbalsamic vinegardijon mustardlemonshallotsherbssaltpepperhoney

The 90-Minute Plan

Classic Vinaigrette0–15 min

Whisk together 1 tbsp vinegar, ½ tsp dijon mustard, and a pinch of salt. The mustard is an emulsifier. Slowly whisk in 3 tbsp olive oil. The vinaigrette should be creamy and balanced.

Shallot Variation15–35 min

Mince shallots finely and let soak in vinegar for 5 minutes. This mellows the sharpness and adds complexity. Follow the same process, whisking in oil slowly.

Balsamic & Honey35–55 min

Use aged balsamic vinegar instead of regular. The deeper flavor is already rich. Add a touch of honey for sweetness to balance acidity. This vinaigrette is perfect for arugula.

Lemon Herb55–75 min

Use fresh lemon juice instead of vinegar. Add minced fresh herbs (tarragon, chervil, parsley). This lighter vinaigrette is perfect for delicate lettuces and fresh vegetables.

Taste & Apply75–90 min

Taste each vinaigrette and understand the balance: acid should brighten, oil should be silky, salt should enhance. A good vinaigrette tastes sharp on its own, perfect on salad.

Pro Tip

The 3:1 oil-to-acid ratio is a guide, not a rule. Taste and adjust to your preference. Also, emulsify the vinegar and mustard first—this is why you don't just shake everything together.