A rich, creamy vinaigrette can take a simple salad and turn it into an elegant dish worthy of center stage.
Whipping up a cup or two at home is even easier than going to the store, and once you have the basic technique down, the variations are endless!
This vinaigrette is really nothing more than a loose mayo--less oil and more liquid. You can adjust the consistency by adding more liquid to make it looser or more oil to make it thicker.
Quick health note: This recipe uses raw egg yolks. Feel free to substitute pasteurized egg yolks if you or your guests have reservations. One yolk is equal to approximately 1 Tablespoon (or 1/2 ounce).
DIY Creamy Vinaigrette
Makes about 1 cup
2 egg yolks
2-4 Tablespoons acidic liquid like lemon, orange, or lime juice, or vinegar
1/3 - 1 cup canola oil
Flavorings like chopped fresh herbs, minced garlic, powdered mustard, or paprika (or take inspiration from our lists of Asian, Italian, French, Latin, and Indian ingredients!)
salt and pepper
In a medium bowl, whisk together the yolks and the acid (start with 3 Tablespoons).
Whisking constantly, drizzle the canola oil a teaspoon at a time (this forms an emulsion). Start with 1/3 cup of oil.
If you want a thicker dressing, adding more oil a little at a time. If you'd like to thin it out, add more acid.
Add flavorings, salt, and pepper. Taste and adjust seasonings as needed.
Store in an airtight jar or container. Keeps for one week.
Related: Dressing Spring Salads: How to Make a Basic Vinaigrette
(Image Credit: Emma Christensen for the Kitchn)