Before you cook
Background Recipe story & origin
A classic American vinaigrette inspired by French technique, built for balance and everyday use.
Before you start Equipment you'll need
- small mixing bowl — Provides room for combining ingredients without spilling
- whisk — Incorporates ingredients smoothly and prevents lumps in mixtures
- chef's knife — Sharp blade makes precise cuts for even cooking and safer prep work
- cutting board — Stable surface protects counters and keeps prepped ingredients organized
Safety Safety & allergen notes
- Vinegar is acidic. Avoid metal bowls that can react with it.
- Mince garlic finely to prevent harsh bites.
- Dressing can separate. Whisk before serving.
Non-negotiables Rules for success
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Use good quality red wine vinegar for clean flavor.
Cheap vinegar tastes harsh and unbalanced.
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Add Dijon mustard to help emulsify dressing.
Creates more stable emulsion that stays mixed longer.
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Whisk oil in slowly while whisking constantly.
Fast addition causes separation and oily dressing.
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Let rest 15 minutes for flavors to marry.
Fresh vinaigrette tastes harsh and one-dimensional.
Prep Get set first
About 1 min of prep
- Prepare mixing bowl or jar
- Have whisk ready
- Have measuring cups and spoons ready
Vinaigrette comes together quickly. Have all ingredients measured before starting.
Ingredients
Instructions
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Combine the ingredients
In small mixing bowl, whisk together vinegar, Dijon mustard, minced garlic, salt, and black pepper.
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Whisk to emulsify
Slowly drizzle in olive oil while whisking constantly until mixture thickens slightly and looks glossy.
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Adjust the seasoning
If too sharp, add bit more oil. If too mild, add splash of vinegar or pinch of salt.
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Store or serve
Use immediately or refrigerate up to 3 days. Whisk again before serving.
Chef's notes
Designed to pair with NOADS House Salad and as lighter alternative for Italian American mains.
Add pinch of sugar if you want softer acidity.
Add dried oregano for Italian style vinaigrette variant.
Separation is normal. Whisk briefly before serving.