Basic Vinaigrette

By Mark Bittman

Total Time
5 minutes
Rating
4(77)
Notes
Read community notes

It's hard to imagine five minutes better spent in the kitchen than those making vinaigrette, the closest thing there is to an all-purpose sauce. At its most basic, vinaigrette is acid and oil, salt and pepper, with additional flavors as desired. This standard vinaigrette begins, not surprisingly, with extra-virgin olive oil. To vary the flavor, you could use walnut or hazelnut oil or, if you want to play down the flavor of oil, a neutral oil like grapeseed or canola. It continues with good wine vinegar, which could take you from champagne vinegar to an extra-mild Asian rice vinegar. (Balsamic and sherry vinegars are too dominant for many uses.) Lemon juice is a fine substitute, but because it is less acidic than most vinegars, you will need more of it.

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Ingredients

Yield:About ¾ cup
  • ½cup extra virgin olive oil
  • 3tablespoons or more good wine vinegar
  • Salt
  • freshly ground black pepper
  • 1large shallot, cut into chunks (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (1.5 servings)

681 calories; 72 grams fat; 10 grams saturated fat; 0 grams trans fat; 53 grams monounsaturated fat; 8 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 362 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.

  2. Step 2

    Add shallot, if using, and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust seasoning and serve. (This will keep, refrigerated, for a few days.)

Ratings

4 out of 5
77 user ratings
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Judy

Can I substitute a large garlic clove for the shallot?

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Credits

Adapted from “How to Cook Everything,” by Mark Bittman (Wiley, 2008)

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