Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought a way to make oil and vinegar form a long-term bond.
Why this recipe works:
Vinaigrettes often seem a little slipshod—harsh and bristling in one bite, dull and oily in the next. We were determined to nail down a formula for the perfect vinaigrette, one that would consistently yield a homogeneous, harmonious blend of bright vinegar and rich oil in every forkful.
For starters, top-notch ingredients are crucial. Balsamic vinegar works best with more assertive greens. Fruity extra-virgin olive oil is preferred as an all-purpose oil option, while walnut oil is best for nuttier vinaigrettes. As for mixing methods, whisking together the ingredients only gets you so far. A key ingredient—mayonnaise—is necessary to emulsify (bind together) the oil and vinegar for a stabilized, smooth dressing.
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Preheat: ° | Yield: 1/4 cup | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |