Six ingredients in a jar and five minutes of shaking. Martha Stewart’s Vinaigrette is Dijon mustard, white wine vinegar, olive oil, salt, pepper, and a pinch of sugar whisked together into a dressing that goes on every salad I make.
I stopped buying bottled dressing the week I learned this recipe. Once you make your own vinaigrette you realize how easy it is and how much better it tastes than anything from a shelf.
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Why This Is The Only Dressing You Need To Know
Martha calls this her favourite vinaigrette because it works on everything, from green salads to roasted vegetables to grilled fish. I have even used it as a quick marinade for chicken thighs when I had nothing else planned.
The ratio is what matters: three parts oil to one part vinegar with mustard holding it together. Once you remember that, you can make it without looking at the recipe and change the flavours any way you want.
Vinaigrette Ingredients
- 1 tablespoon Dijon mustard
- 1/4 cup white wine vinegar
- 3/4 cup extra-virgin olive oil
- 1/4 teaspoon kosher salt
- Pinch of granulated sugar
- 1/8 teaspoon freshly ground pepper
How To Make Martha Stewart Vinaigrette
- Whisk the base: In a small bowl, whisk together the vinegar, Dijon mustard, salt, pepper, and sugar until combined.
- Add the oil slowly: While whisking constantly, slowly drizzle in the olive oil in a thin stream until the dressing is thick and emulsified.
- Taste and adjust: Check the seasoning and add more salt or pepper if needed. If the dressing is too sharp, add another pinch of sugar.
Does The Oil Have To Go In Slowly
Yes and this is the step most people rush. If you pour all the oil in at once the dressing stays thin and separates, but drizzling it in slowly lets the mustard bind everything into something creamy.
I will be honest, I rushed it once and ended up with a greasy puddle on my salad. Now I take the extra 30 seconds to drizzle and it stays together for days in the fridge.
How To Change The Flavour
Swap the white wine vinegar for balsamic and you get a darker, sweeter dressing that is amazing on tomato salads. Use lemon juice instead and add grated Parmesan for a lemon version I put on everything in the spring.
A minced shallot or a clove of garlic makes it sharper, and fresh herbs like thyme or parsley give it a completely different feel. Martha lists all these as variations and I have tried most of them.
What I Pour This On
Simple green salads are the obvious answer but I honestly use it on more than that. I toss it with roasted carrots right when they come out of the oven and the warm vegetables soak it up.
It works as a dip for asparagus or drizzled over sliced tomatoes with salt. I have even poured it over steamed spinach instead of butter when I wanted something lighter.
How Long Does Vinaigrette Keep
Up to a week in a sealed jar in the fridge. It separates after sitting but just shake it hard before using and it comes right back together.
I keep a jar in the fridge door at all times. When it runs low I add more vinegar and oil straight into the jar with whatever mustard is left at the bottom and shake.
FAQs
- Can I use a jar instead of whisking? Absolutely. Put everything in a jar, screw the lid on tight, and shake for about 30 seconds. Martha mentions this method and I actually prefer it because it emulsifies just as well and there is no bowl to wash.
- Why the pinch of sugar? It rounds out the acidity of the vinegar so the dressing does not taste too sharp. You will not taste sweetness, just balance. I forgot it once and the dressing felt like it was fighting the salad instead of dressing it.
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Nutrition Facts
(1 serving, makes about 1 cup, serves 6)
- Calories: 250
- Total Fat: 27g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 140mg
- Total Carbohydrates: 1g
- Protein: 0g
Martha Stewart Vinaigrette Recipe
Description
Six ingredients in a jar and five minutes of shaking. Martha Stewart’s Vinaigrette is Dijon mustard, white wine vinegar, olive oil, salt, pepper, and a pinch of sugar whisked together into a dressing that goes on every salad I make.
I stopped buying bottled dressing the week I learned this recipe. Once you make your own vinaigrette you realize how easy it is and how much better it tastes than anything from a shelf.
Ingredients
Instructions
- Whisk the base: In a small bowl, whisk together the vinegar, Dijon mustard, salt, pepper, and sugar until combined.
- Add the oil slowly: While whisking constantly, slowly drizzle in the olive oil in a thin stream until the dressing is thick and emulsified.
- Taste and adjust: Check the seasoning and add more salt or pepper if needed. If the dressing is too sharp, add another pinch of sugar.
Notes
- Jar method works great: Put everything in a jar and shake for 30 seconds instead of whisking. Same result, no bowl to wash.
- Drizzle the oil slowly: Pouring it all at once makes the dressing thin and greasy. The slow drizzle is what makes it creamy.
- Keep a jar in the fridge: Top it up with more oil and vinegar as it runs low. The leftover mustard at the bottom acts as the base for the next batch.