Basic Vinaigrette Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated June 21, 2019
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Note:Why bother emulsifying your vinaigrette? Read aboutthe science of emulsions.

This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely.

Recipe Details

Basic Vinaigrette Recipe

Active3 mins
Total3 mins
年代erves8 servings
Makes1 cup vinaigrette

华体会应用下载

  • 3tablespoonswhite wine vinegaror lemon juice

  • 1tablespoonwater

  • 4teaspoonsDijon mustard

  • 1/2cupneutraloil(such ascanola)

  • 1/4cupflavored oil (such asextra-virgin olive oil)

  • 1/2teaspoonsalt

  • 1/4teaspoonfreshlyground black pepper

Directions

  1. Combine all ingredients in small container or squeeze bottle. Seal container and shake vigorously until emulsified. Shake again before each use.

This Recipe Appears In

Nutrition Facts(per serving)
183 Calories
20g Fat
0g Carbs
0g Protein
×
Nutrition Facts
年代ervings: 8
Amount per serving
Calories 183
% Daily Value*
Total Fat20g 26%
年代aturated Fat 2g 10%
Cholesterol0mg 0%
年代odium200mg 9%
Total Carbohydrate0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein0g
Vitamin C 0mg 0%
Calcium 2mg 0%
Iron 0mg 0%
Potassium 5mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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