Classic Vinaigrette

Here is a classic and timeless vinaigrette that is simple yet full on flavour and easily customized with a dash of virtually any herbs your taste buds desire. The Dijon mustard adds flavour and creates a richer emulsion that is perfect to dress your greens.

Author: Karla Cadeau

Ingredients

Scale

1 tsp Dijon mustard
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

In small bowl, whisk together mustard and vinegar and slowly whisk in olive oil to create an emulsion. Season with salt and pepper to taste and enjoy!

Notes

Once you have the basic oil to vinegar ratio, feel free to experiment with different fresh herbs and spices for a custom flavour profile and you’ll never run out of interesting and tasty dressings to jazz up your salads.
After much trial and error of various salad dressings over the years, I have found that a well emulsified vinaigrette using Dijon mustard as the emulsifying agent is the secret sauce ingredient to ensure your greens don’t end up with a pool of vinegar at the bottom of the salad bowl. Mustard seeds contain roughly equal parts protein, carbohydrate and oil and when ground, the protein and carbohydrates bond with the oils and keep it from repelling water in vinaigrettes. Opt for at least 1 tsp Dijon mustard per tablespoon of vinegar for optimal results.

Find it online: https://www.stephaniedodier.com/ultimate-salad-guide/