Basic Vinaigrette Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated June 21, 2019
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Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions.

This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely.

Recipe Details

Basic Vinaigrette Recipe

Active 3 mins
Total 3 mins
Serves 8 servings
Makes 1 cup vinaigrette
Cook Mode (Keep screen awake)

Ingredients

  • 3 tablespoons white wine vinegar or lemon juice

  • 1 tablespoon water

  • 4 teaspoons Dijon mustard

  • 1/2 cup neutral oil (such as canola)

  • 1/4 cup flavored oil (such as extra-virgin olive oil)

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Combine all ingredients in small container or squeeze bottle. Seal container and shake vigorously until emulsified. Shake again before each use.

This Recipe Appears In

Nutrition Facts (per serving)
183Calories
20gFat
0gCarbs
0gProtein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories183
% Daily Value*
Total Fat 20g26%
Saturated Fat 2g10%
Cholesterol 0mg0%
Sodium 200mg9%
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg0%
Calcium 2mg0%
Iron 0mg0%
Potassium 5mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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