Vinaigrette is a cold sauce or dressing made by combining oil with an acidic ingredient such as vinegar or citrus juice. It is commonly seasoned with salt and pepper and may include mustard, shallot, herbs, honey or other flavourings. A classic starting ratio is three parts oil to one part acid, but the correct balance depends on the acidity of the vinegar, the dish and the desired style.
Dissolve salt in the vinegar or citrus juice first, then add mustard or other emulsifying ingredients if required. Whisk in the oil gradually to create a temporary emulsion, or combine the ingredients in a sealed container and shake vigorously. Taste and adjust acidity, salt, sweetness and oil.
A basic vinaigrette is usually a temporary emulsion: oil and water-based ingredients separate over time. Mustard and other emulsifiers can help slow separation, while hydrocolloids may be used in some modern preparations to improve stability. Shake or whisk again before service if the dressing separates.
Example: prepare a classic vinaigrette with three parts extra virgin olive oil to one part wine vinegar, Dijon mustard, minced shallot, salt and pepper, then adjust to suit the salad.
Chef’s tip: dissolve salt in the acidic component before adding oil, because salt does not dissolve readily in oil. Taste the finished vinaigrette with the actual greens or dish it will accompany.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
