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Simple Vinaigrette
A super-simple basic vinaigrette appropriate for all lightly dressed green salads.
The Secret Ingredient (Dijon Mustard): Warm Green Bean Salad with Shallots and Mustard
Tender skinny green beans are served in a warm vinaigrette of sweet shallots and chervil and bright, acidic white wine vinegar and whole grain mustard. Serve it as a salad or a side, hot, warm, or neither. It's the most versatile, delicious vegetable you've had in a long time.
Simple Vinaigrette
Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely....
Basic Vinaigrette
Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely....
Champagne Vinaigrette
Everything you need to know about a dressing and vinegar that no one seems to know anything about.
The Secret Ingredient (Dijon Mustard): Moules Dijonnaise
A big steamy pot of creamy mussels soaked in two different kinds of mustard, shallots, leeks, garlic, thyme, and wine. Make sure to buy lots of baguettes to soak up this broth.
French Salad Dressing (French Vinaigrette)
A classic French Salad Dressing aka French Vinaigrette is a recipe that everyone should know. Keeps for 2 weeks - great standby for an instant salad!
Richard Blais's 'Everything Bagel' Vinaigrette
Richard Blais's innovative vinaigrette is used in his Barely Smoked Salmon recipe from Try This at Home, but it also tastes great on a simple mixed greens salad.
Balsamic Vinaigrette
With balsamic vinegar, olive oil, Dijon mustard, aromatics, herbs, and spices, this tangy-sweet Balsamic Vinaigrette is easy to make and won't quickly separate. A classic way to dress a salad!
Lemon-Pepper Vinaigrette, Two Ways Recipe | Cook the Book
In his latest cookbook, Michael Ruhlman has included a dressing model that every home cook should try: Lemon-Pepper Vinaigrette, Two Ways. It's a tangy dressing made from lemon juice, olive oil, garlic, Parmigiano, and pepper that can be whisked up in just a few minutes or transformed into a stand up Caesar with the addition of an egg yolk and a few anchovies. It's the sort of light, lemony dressing that gently coats leaves of crisp romaine perfectly, making for a salad that acts at a simple, br...

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The Secret Ingredient (Dijon Mustard): Simple Vinaigrette

You can be as fancy as you like in the kitchen, but if you don't know the basics, you'll never get anywhere. And one basic I have been working on for a long time is the perfect basic vinaigrette. I've written a million and one times about the restaurant Le Relais de l'Entrecôte in Paris, which now has an outpost (as yet untested by me!) in New York. It's a steak frites place, but they bring you this amazing green salad with mustard dressing and walnuts to start, and it was that dressing I was dying to emulate.

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