Martha Stewart Dressing Recipe

This silky, emulsified Martha Stewart Dressing Recipe is made with tangy white wine vinegar, pungent Dijon mustard, and minced shallots, ready in just 10 minutes. The mixture transforms from separated liquids into a creamy, opaque sauce the moment you vigorously shake the jar or whisk the oil in a steady stream. I have made this staple dozens of times, and it never fails to elevate simple greens into a restaurant-quality course.

The Secret To Getting It Right

I used to think making vinaigrette was just about throwing oil and vinegar together, but my salads were always oily pools with no flavor clinging to the leaves. What I learned from this recipe is that the order of operations matters: you must dissolve the salt in the vinegar before adding the oil. This simple step ensures every bite is seasoned perfectly rather than having gritty salt fall to the bottom of the bowl.

Another lesson was the power of the pinch of sugar. It sounds unnecessary, but that tiny amount of sweetness cuts the sharp acid of the vinegar and bridges the gap with the rich olive oil. It doesn’t make the dressing sweet; it just makes it balanced, eliminating that harsh bite that often scares people away from homemade dressings.

Martha Stewart Dressing Recipe Ingredients

• 1 small shallot, peeled and minced finely
• 1/4 cup white wine vinegar (or Champagne vinegar)
• 1 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch granulated sugar
• 3/4 cup extra-virgin olive oil

How To Make Martha Stewart Dressing Recipe

1. Dissolve the Seasonings: In a small mixing bowl or a glass jar with a tight-fitting lid, combine the white wine vinegar, kosher salt, and the pinch of sugar. Whisk or shake briefly until the salt granules are completely dissolved in the acid.
2. Add Flavor Base: Add the minced shallot, Dijon mustard, and black pepper to the vinegar mixture. If using a bowl, whisk to combine; if using a jar, swirl it gently to mix the aromatics.
3. Emulsify the Dressing: If using a bowl, slowly drizzle the olive oil in a steady stream while whisking vigorously until the mixture thickens and becomes opaque. If using a jar, pour all the olive oil in at once, seal the lid tightly, and shake vigorously for 30-45 seconds until the dressing is creamy and fully emulsified.

Recipe Tips

• The Lettuce Test: Before serving, dip a single lettuce leaf into the dressing and taste it. This is the only way to know if you need a touch more salt or acid, as tasting it purely from a spoon can be too intense.
• Macerate the Shallots: If you find raw shallots too sharp, let them sit in the vinegar and salt mixture for 10 minutes before adding the oil. This “quick pickle” mellows their bite significantly.
• Room Temperature Ingredients: Your emulsion will form faster and stay stable longer if your mustard and vinegar are at room temperature rather than ice-cold from the fridge.

What To Serve With This Vinaigrette

This dressing is exceptionally versatile, but it shines brightest on delicate greens like butter lettuce or Bibb lettuce where the creamy emulsion can cling to the leaves. It also pairs beautifully with roasted asparagus or steamed green beans as a finishing sauce. For a heartier meal, drizzle it over a warm grain salad containing quinoa, farro, and roasted vegetables.

How To Store

Store the dressing in a sealed glass jar in the refrigerator for up to 2 weeks. The olive oil will likely solidify in the cold; this is normal. simply remove the jar from the fridge 15 to 20 minutes before serving to let it liquefy, then shake vigorously to re-emulsify before pouring.

FAQs

Why did my dressing separate?
Separation is natural for homemade vinaigrettes without artificial stabilizers. The Dijon mustard helps hold it together, but gravity eventually wins; just shake or whisk it again right before serving.

Can I use a different vinegar?
Yes, rice wine vinegar or sherry vinegar are excellent substitutes. Balsamic vinegar works too, but it will result in a darker, sweeter dressing that changes the flavor profile significantly.

Why is my dressing bitter?
Bitterness usually comes from the olive oil. Extra-virgin olive oils can be quite grassy or peppery; if it’s too strong, replace half the olive oil with a neutral oil like grapeseed or canola.

Nutrition

• Calories: 180
• Total Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 75mg
• Total Carbohydrate: 1g
• Protein: 0g

Try More Recipes:

• Martha Stewart 10 Minute Green Beans Recipe
• Martha Stewart Cornbread Recipe
• Martha Stewart Green Beans Recipe