If you’re planning to incorporate more vegetables into your diet, meal prep regularly, or cut down on takeout in 2025, chances are you’ll be making salads this January. The key to a great salad lies in the dressing, so mastering a simple vinaigrette can take your salads from basic to delicious. While store-bought dressings are convenient, making your own vinaigrette with pantry staples only takes a few minutes and allows you to customize the flavors to your liking.
Crafting a good vinaigrette may seem straightforward, but it can be challenging. Achieving the right balance of acidity and oil is crucial for a flavorful and well-emulsified dressing. Several chefs across the U.S. shared their secret to perfecting a vinaigrette: adding a touch of Dijon mustard.
Why Dijon Mustard?
Apart from imparting flavor to the vinaigrette, Dijon mustard helps bind the ingredients together. “Adding Dijon mustard functions as an emulsifier, combining acid droplets with the oil to create a luxurious coating for the greens,” explains Lisa Lotts, a recipe developer and owner of Garlic & Zest. “Without this creamy suspension, the vinaigrette won’t deliver its full flavor.”
You don’t need much mustard – just a tablespoon or two does the trick, according to Johnathan Benvenuti, chef and owner of Bar Becky in Long Beach, California, who uses it to re-emulsify his vinaigrette if it separates during storage.
Properly emulsifying the oil and vinegar ensures even coating of the greens and other ingredients. “Simply drizzling oil and vinegar into the bowl will lead to separation. To prevent this, whisk the acid, mustard, and seasonings first, then gradually add the oil while whisking consistently,” advises Chef Dennis Littley of Ask Chef Dennis Productions. Alternatively, a blender or hand mixer can be used, or the dressing can be vigorously shaken in a Mason jar.
While Dijon mustard was the preferred choice for maintaining emulsification in vinaigrettes, other options like honey, mayo, or mustard can also serve as binders, as suggested by Maurice Wells, executive chef at The Emily Hotel in Chicago.
Finding the Right Balance
Besides ensuring proper emulsification, achieving the ideal balance between vinegar and oil is crucial for a well-rounded vinaigrette. Most chefs recommend a 3-to-1 ratio of oil to vinegar, although some prefer slightly more acidity. “I use 65% oil, 35% vinegar, and a bit of Dijon mustard for my standard red wine or balsamic vinaigrette. You can then customize with additional seasonings based on the salad or dish,” shares Jonathan Kavourakis, chef and owner of Fanny’s Restaurant and Bar in Bloomfield, New Jersey.
Private chef and cookbook author Kristin O’Connor follows a similar
Pinkie did a little taste test to gauge the progress. “This is how even the best chefs cook and actually know they are serving the best-tasting food they can,” she says.
A vinaigrette is akin to a classic white T-shirt – versatile and open to a wide array of seasonings, herbs, and flavors. While salt and pepper are staples, our chefs suggest customizing the vinaigrette recipe to complement the accompanying salad. For instance, a simple mixed green salad can be enhanced with tarragon or chives for a more robust flavor, according to O’Connor. Shallots, parsley, garlic, and basil are also recommended as classic additions.
For those feeling more adventurous, Kavourakis enjoys incorporating a Thai chile or Italian long hot pepper for a spicy kick in his vinaigrettes. In a red wine vinaigrette, he suggests adding feta cheese for a creamy texture and briny taste. To accentuate the sweetness in a salad, honey or agave can be included.
Perfecting vinaigrettes may require some tinkering, but they are forgiving enough to allow for experimentation. “Vins are hard to mess up. You can always add more oil, or more vinegar, or lemon, or anything to fix it,” Kavourakis notes. “Messing up is a good thing; you fix and move on and work toward perfection.”
