Whisk the mustard into the vinegar first, then add the oil in a slow stream. The mustard is the emulsifier; get it dispersed before the oil goes in and the dressing turns creamy and holds together instead of splitting into a slick.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep5 min
Cook0 min
Makes1 cup
CuisineFrench
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for1cup
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Olive oil
A good extra-virgin; it is three parts of the dressing.
Macerate the shallotStir minced shallot into the vinegar with a pinch of salt and let it sit five minutes. This softens its rawness and seasons the acid.
Whisk the baseAdd the mustard to the vinegar and whisk until slurried. The mustard is your emulsifier, so get it fully dispersed first.
Stream the oilWhisking hard, drizzle the olive oil in a thin stream so it emulsifies into a creamy, unified dressing rather than a slick that separates.
Taste and holdAdjust salt and acid until it makes you want another bite. It keeps a week in the fridge; shake before each use.
Not really — the vegetables and dressing turn to mush once thawed. Salads are a make-fresh thing.
Can you make House Vinaigrette ahead of time? — Best fresh
Dress it just before serving — the greens wilt and brown once coated. Wash, cut, and chill the components ahead, then toss at the last minute.
Is House Vinaigrette gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is House Vinaigrette vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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