5 Ingredients or Fewer

Really Good Vinaigrette

February  9, 2016
9 Ratings
Photo by Kristy Mucci
  • Serves 1
Author Notes

I was inspired by the vinaigrette recipe in Heartburn, by Nora Ephron, to get back to making proper salad dressings. This is a doctored-up version of it that I've been making. Nothing groundbreaking, but solid. —Kristy Mucci

What You'll Need
  • 2 tablespoons mustard, either dijon or champagne
  • 2 tablespoons good vinegar (I really like Noble's Tonic No. 4)
  • 1 small shallot, minced evenly
  • 6 tablespoons olive oil
  1. Add all ingredients to a mason jar, cover, and shake until the dressing is thick and creamy. Save whatever's left in the mason jar for your next salad (it's even better the next day).

See what other Food52ers are saying.

  • Cecile
  • gabby
  • Kristy Mucci
    Kristy Mucci
  • Ted Bailey
    Ted Bailey

9 Reviews

Cecile June 26, 2021
Tasty, substantial and easy to make. This will be my go-to, even when I just have dried shallots.
J. W. May 25, 2020
This is a wonderful vinaigrette!
Lizgjones1@gmail August 27, 2019
Perfect. Delightful. Feta, pistachio, artisan lettuces, crisp French bread, and this marvelous recipe for vinaigrette. Thanks!
Ardyth E. February 21, 2016
This is not just the best vinaigrette -- it's the only vinaigrette. Here's to Nora for civilizing salads and making us look like geniuses!
Kristy M. February 21, 2016
Civilizing salads! I love that! Yes, a million thanks to Nora for improving our salads, and for all of her work.
Ardyth E. February 21, 2016
And her spirit.
gabby February 15, 2016
I started using plain oils instead of olive oil for vinaigrettes (inspired by David Lebovitz). Also nice: 3/4 amount mild oil plus 1/4 amount (3 to 1 ratio?) walnut oil. Your mix is perfect for the canal house/let's be French bottom of the bowl technique (vinaigrette mixed in salad bowl, greens places on top, all tossed at table).
judy February 23, 2016
I like the bottom of the bowl technique as well. sometimes I make a oil/vinegar/herb blend for m my roasted veggies, toss them in the bowl and bake. the dregs from this blend become the base for my viniagrette. then I make the salad on top of the dressing. I always throw in pumpkin and sunflower seeds, and if I want a a hint of sweet, a few raisins.
Ted B. March 12, 2016
That sounds wonderful!