Easy Homemade Herb Vinaigrette
After I mix the ingredients together, I like to store mine in a small Mason jar, so that I can shake it well before using (in case the oil & vinegar have separated). The addition of a small amount of mayonnaise helps keep the dressing stabilized. I usually use Champagne vinegar, but a good red wine vinegar or fresh squeezed lemon juice will work as well.
After I mix the ingredients together, I like to store mine in a small Mason jar, so that I can shake it well before using (in case the oil & vinegar have separated). The addition of a small amount of mayonnaise helps keep the dressing stabilized. I usually use Champagne vinegar, but a good red wine vinegar or fresh squeezed lemon juice will work as well.
- 1/2 teaspoon dijon mustard
- 1/8 teaspoon table salt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon champagne vinegar see other choices above
- 1 1/2 teaspoons shallot very finely minced
- 1/2 teaspoon mayonnaise
- few grinds ground black pepper
- 1/2 tablespoon parsley or chives, fresh minced
- 1/2 teaspoon fresh tarragon marjoram, or oregano, minced
- Carbohydrate 1.47151999755898 g
- Cholesterol 0.874999998224764 mg
- Fat 41.4605450804451 g
- Fiber 0.183199998127476 g
- Protein 0.373609999577372 g
- Saturated Fat 5.73022051107899 g
- Serving Size 1 1 Recipe (67g)
- Sodium 342.008999959624 mg
- Sugar 1.2883199994315 g
- Trans Fat 1.80535100079973 g
- Calories 376 calories
Step-by-step
- Combine the vinegar, shallot, mayonnaise, mustard, salt & pepper to taste in a small nonreactive bowl. Whisk until the mixture is milky in appearance & no lumps of mayonnaise remain.
- Place the oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle the oil into the vinegar mixture. If pools of oil are gathering on surface as you whisk, stop the addition of the oil & whisk the mixture well to combine, then resume whisking in the oil in a slow stream. The vinaigrette should be glossy & lightly thickened, with no pools of oil on its surface.
- Add the herbs just as you finish & whisk to combine.
- Pour the vinaigrette into a mason jar & cover with lid. This recipe can be made a couple of hours in advance & left at room temperature. Store any leftover vinaigrette in the refrigerator for 2-3 days.
Adding all the olive oil at once guarantees an oily puddle instead of an emulsion. Home cooks frequently dump liquids together and wonder why the dressing breaks instantly. Whisking the vinegar, finely minced shallot, Dijon, and a fractional half-teaspoon of mayonnaise first creates a continuous aqueous phase capable of holding fat droplets in suspension. Pouring the extra-virgin olive oil in a slow, controlled stream while constantly agitating the bowl forces mechanical dispersion, yielding a glossy, lightly thickened final product rather than a watery separation.
The Science of Stability
Emulsions rely on emulsifiers possessing both hydrophilic and lipophilic properties to bridge the gap between oil and vinegar. Mustard and egg proteins contained in mayonnaise act as these vital chemical bridges. Storing the finished dressing in a sealed glass jar at room temperature for up to two hours allows the flavors of fresh tarragon and parsley to meld properly without chilling the fats into solidity.
- Refrigerate leftovers for no longer than two to three days to maintain fresh herb brightness.
- Bring chilled dressings back to room temperature and shake vigorously before serving to re-emulsify separated fats.
- Substitute champagne vinegar with red wine vinegar at a strict one-to-one ratio if needed.
