Ever wonder what’s inside a vinaigrette dressing? The basics are pretty simple: vinegar, salt, oil, and some sort of “emulsifier” to keep the oil and vinegar from separating. In our homemade Dijon vinaigrette, heart-healthy organic extra virgin olive oil is the main ingredient, Dijon mustard acts as the emulsifier, and 30-year aged sherry vinegar adds depth and tanginess to the flavor.
To make a vinaigrette at home, start by whisking 1/4 tsp of salt into 1/4 cup of your vinegar of choice–red wine, champagne, and sherry vinegars all work well. Whisk in a teaspoon of Dijon mustard and keep whisking as you add olive oil to taste. The traditional ratio is 3/4 cup of oil for every 1/4 cup of vinegar. The trick is to start with the vinegar, salt, and mustard base (the salt will have trouble dissolving in the oil if you add it later), then add oil, whisk, taste, and repeat until you find the right balance of oil and vinegar for you.
Once you get the basics, you can play around with different vinegars and oils, or add finely chopped shallots, garlic, or dried herbs (we like thyme) to bring out even more interesting flavors!