Martha Stewart Basic Vinaigrette (Plus 6 Variations)

Martha Stewart Basic Vinaigrette (Plus 6 Variations) takes 5 minutes and just white-wine vinegar, Dijon mustard and olive oil to make a creamy, tangy homemade salad dressing. Save this easy vinaigrette recipe for weeknight salads, summer potlucks or holiday dinners, because it's a quick whisk-together dressing you can make ahead.

Pour the oil in slowly while you whisk, because that steady stream is what holds the dressing together in a creamy emulsion. Dump it all in at once and the oil floats on top of the vinegar in a greasy layer.

Martha builds the dressing on a mustard base, and the Dijon is what binds the oil and vinegar together. She also adds a pinch of sugar to soften the sharp edge of the white-wine vinegar.

Martha Stewart Basic Vinaigrette (Plus 6 Variations)

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking timeminutes

Calories

130

kcal

A whisked dijon vinaigrette with a smooth, glossy body and a bright tang that clings to leaves instead of pooling at the bottom. Whisking the oil in slowly gives it a creamy, emulsified texture.

Ingredients

• 1/4 cup white-wine vinegar
  

• 1 tablespoon Dijon mustard
  

• 1/4 teaspoon salt
  

• 1/2 teaspoon pepper
  

• Pinch of sugar
  

• 3/4 cup extra-virgin olive oil
  

Directions

• Whisk the base: Whisk 1/4 cup white-wine vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/2 teaspoon pepper and a pinch of sugar in a small bowl. Keep going until the salt and sugar dissolve and the mustard blends in.
• Emulsify with oil: Slowly pour in 3/4 cup extra-virgin olive oil while you whisk constantly. Once the dressing turns glossy and thick, it's emulsified and ready to use.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Ball regular mouth mason jars, 12 pack, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this vinaigrette in a jar instead of whisking?

Yes, Martha says you can shake everything in a jar for a smooth vinaigrette. Add all the ingredients, screw the lid on tight and shake hard for about 30 seconds. It's the easiest way to mix it and you can store it in the same jar.

How do I make the garlic or balsamic variation?

For garlic, add 1 teaspoon minced garlic or half a crushed clove to the base. For balsamic, swap the white-wine vinegar for the same amount of balsamic vinegar. Everything else stays the same, so you can mix up flavors without changing the method.

What else can I use this vinaigrette on besides green salads?

It works on potato, pasta, grain and bean salads, and on boiled or steamed vegetables like green beans, asparagus and broccoli. You can also use it as a marinade for grilled meat or fish. Spoon it over chicken or fish fillets right as they come off the heat.

How do I make a lemon Parmesan vinaigrette?

Use fresh lemon juice in place of the vinegar, then whisk in 1/4 cup finely grated Parmesan. The lemon gives a brighter, softer acidity than wine vinegar. Taste it before serving, since the Parmesan adds salt.

How long does homemade vinaigrette keep?

Store it in a sealed jar in the fridge for up to a week. Olive oil can turn cloudy and firm when it's cold, so let the jar sit at room temperature for a few minutes and shake it before using. If you added fresh garlic or herbs, use it within a few days.