5 Ingredients or Fewer

Really Good Vinaigrette

Name: Really Good Vinaigrette
Yield: Serves 1
Cuisine: French
Ingredients: 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

by: Kristy Mucci

February 9, 2016

3 Ratings

Photo by Kristy Mucci

Test Kitchen-Approved

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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

Serves 1

Ingredients

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

In This Recipe

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Directions

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).

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gabby
Kristy Mucci
Ted Bailey
J. White

I'm a freelance food and prop stylist, writer/editor, and video producer.

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8 Reviews

J. W. May 25, 2020

This is a wonderful vinaigrette!

[email protected] 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!

Author Comment

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!