The Food Lab: Better Home Cooking Through Science

know how a vinaigrette works, you’ll never have to
follow a recipe. As long as you get the ratio of your
ingredients right and use the proper technique, you
can flavor your vinaigrette any way that you’d like.
Here’s the most basic recipe for a cup of vinaigrette,
in table form. One note: if you want to add herbs to
your vinaigrette, it’s best to add them just before use
—they’ll wilt and turn brown if you store the
vinaigrette in the fridge.

ACID    (1  part) EMULSIFIER

(⅓  part)

OTHER

FLAVORINGS

White   or  red

wine

vinegar

Balsamic

vinegar

Sherry  vinegar

Rice    vinegar

Cider   vinegar

Lemon   juice

Mustard

Mayonnaise

Honey

Egg yolk

Minced  shallots

Minced  garlic

Minced  fresh

herbs   (add

just    before

serving)

Toasted and

crushed nuts

Ground  spices