Classic French Vinaigrette

Vinaigrette separates because oil and vinegar naturally repel each other. The fix is an emulsifier — Dijon mustard is the best one for vinaigrettes. The lecithin in mustard seeds coats the oil droplets and prevents them from merging back together. Use at least 1 teaspoon of Dijon per batch, add it to the vinegar first, then drizzle oil slowly while whisking. The slow addition is key — dumping all the oil at once overwhelms the emulsifier. A mason jar with a tight lid also works: add everything, close, and shake vigorously for 30 seconds.

The classic French ratio is 3 parts oil to 1 part acid (vinegar or citrus juice). This gives a dressing that is tangy but not harsh. For this recipe: 90 ml olive oil to 30 ml red wine vinegar. If you prefer a lighter dressing, go 2:1. For a sharper, more assertive flavor, try 2.5:1. The type of acid matters too — red wine vinegar is medium-sharp, while balsamic is sweeter and lemon juice is brighter. Start with 3:1 and adjust by taste. A tiny pinch of sugar can round off harsh edges without making it sweet.

Absolutely. Each vinegar gives a different character. Sherry vinegar is nutty and complex — my favorite alternative. White wine vinegar is lighter and more delicate. Apple cider vinegar adds a fruity sweetness. Balsamic vinegar is sweeter and darker, best in small amounts blended with another vinegar. Rice vinegar is very mild and works for Asian-inspired dressings. Lemon or lime juice can replace vinegar entirely for a fresh citrus vinaigrette. Keep the same 3:1 ratio regardless of which acid you use, and always taste before serving.

A vinaigrette made with olive oil, vinegar, and mustard keeps in a sealed glass jar in the refrigerator for 7–10 days. The olive oil will solidify and turn cloudy when cold — this is completely normal and does not mean it has gone bad. Take the jar out 10 minutes before use or run it under warm water, then shake vigorously. If you added fresh garlic or shallots, use within 5–7 days. Discard if you notice any off smells or mold. A jar of vinaigrette in the fridge means salad is always 2 minutes away.

Store-bought salad dressings typically contain stabilizers like xanthan gum, preservatives, added sugars, and sometimes soybean oil instead of olive oil. A homemade French vinaigrette uses just 5–6 whole ingredients: olive oil, vinegar, mustard, garlic, salt, and pepper. The flavor is cleaner, fresher, and more complex. It also takes 5 minutes to make and costs a fraction of bottled dressing. The only trade-off is shelf life — homemade lasts 7–10 days versus months for bottled. But once you taste the difference, you will never go back.