Martha Stewart’s Versatile Vinaigrette: A Foundation for Flavor

There are certain culinary skills that every cook should master, and creating a vibrant, balanced vinaigrette is definitely one of them. I remember, years ago, being intimidated by the thought of making my own salad dressing. Store-bought options seemed so convenient! But then I tasted a truly exceptional homemade vinaigrette – bursting with fresh herbs, tangy vinegar, and the subtle richness of good olive oil – and I was hooked. The transformation of simple greens into something extraordinary was a revelation. It wasn’t just about the ingredients; it was about understanding how they played together, how the sharpness of the vinegar balanced the oil, how a pinch of sugar could elevate the entire experience. That’s the magic of a great vinaigrette, and Martha Stewart’s “Add-On Vinaigrette” recipe is the perfect place to start your journey.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yields: 1 cup
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 pinch sugar
• 3/4 cup extra virgin olive oil

Equipment Needed

• Small bowl
• Whisk (or jar with lid, or blender)

Instructions

1. In a small bowl, whisk together the white wine vinegar, Dijon mustard, salt, pepper, and sugar. The mustard acts as an emulsifier, helping the vinegar and oil to blend together smoothly. Don’t skip the pinch of sugar; it balances the acidity of the vinegar beautifully.

2. Slowly add the extra virgin olive oil, whisking constantly until the mixture is emulsified. Emulsification is the key to a great vinaigrette. You want the oil and vinegar to combine into a stable, creamy mixture, not separate into distinct layers. If you’re using a jar, simply seal it tightly and shake vigorously until emulsified. For a super-smooth vinaigrette, use a blender and slowly drizzle in the oil while the blender is running.

3. Variations: This basic vinaigrette is a blank canvas for your culinary creativity!

   • Garlic Vinaigrette: Add 1 teaspoon minced garlic or ½ clove crushed garlic. The garlic adds a pungent, savory note that complements many salads.
   • Balsamic Vinaigrette: Substitute balsamic vinegar for the white wine vinegar. Balsamic vinegar offers a sweeter, richer flavor profile.
   • Lemon Parmesan Vinaigrette: Use fresh lemon juice instead of vinegar, and add ¼ cup finely grated Parmesan cheese. The lemon juice provides a bright, citrusy tang, while the Parmesan adds a salty, umami depth.
   • Scallion Vinaigrette: Add 3 chopped whole scallions (about ¼ cup). Scallions provide a mild, oniony flavor and a pleasant bit of crunch.
   • Herb Vinaigrette: Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon. Fresh herbs bring a burst of aroma and flavor to the vinaigrette. Experiment with different combinations to find your favorite.
   • Blue Cheese Vinaigrette: Add ½ cup crumbled blue cheese, such as Roquefort. Blue cheese adds a creamy, tangy, and slightly pungent flavor that pairs well with hearty greens like spinach or romaine.

Expert Tips & Tricks

• Use high-quality extra virgin olive oil. The oil is a major component of the vinaigrette, so it’s worth investing in a good one with a rich, fruity flavor.
• Taste and adjust the seasoning. Everyone has different preferences, so don’t be afraid to add more salt, pepper, sugar, or vinegar to suit your taste.
• Emulsification is key. If your vinaigrette separates quickly, try adding a little more mustard or whisking more vigorously. A touch of honey can also help stabilize the emulsion.
• Make it ahead of time. Vinaigrette can be made several days in advance and stored in the refrigerator. Just be sure to bring it to room temperature and whisk or shake well before using.
• Infuse the oil. For an even deeper flavor, try infusing your olive oil with garlic, herbs, or spices before making the vinaigrette. Simply heat the oil over low heat with your chosen flavorings for about 30 minutes, then let it cool completely before straining and using.
• Don’t be afraid to experiment! This recipe is just a starting point. Feel free to play around with different vinegars, oils, herbs, spices, and other ingredients to create your own signature vinaigrette. Try adding a splash of soy sauce for umami, a pinch of red pepper flakes for heat, or a drizzle of maple syrup for sweetness.

Serving & Storage Suggestions

This vinaigrette is incredibly versatile and can be used on a wide variety of salads. It’s also delicious drizzled over grilled vegetables, roasted chicken, or even pasta.

To serve, simply dress your salad just before serving to prevent the greens from becoming soggy. You can also serve the vinaigrette on the side so that each person can dress their own salad to their liking.

Store leftover vinaigrette in an airtight container in the refrigerator for up to 1 week. The oil may solidify in the refrigerator, so be sure to bring it to room temperature and whisk or shake well before using. Freezing is not recommended as it can affect the emulsion and texture.

Nutritional Information

Here’s an estimate of the nutritional information per serving (approximately 2 tablespoons):

Nutrient	Amount per Serving	% Daily Value
Calories	240 kcal	12%
Total Fat	27g	42%
Saturated Fat	4g	20%
Cholesterol	0mg	0%
Sodium	140mg	6%
Total Carbohydrate	1g	0%
Dietary Fiber	0g	0%
Sugars	0g	0%
Protein	0g	0%

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

Variations & Substitutions

• Different Vinegars: Try using red wine vinegar, apple cider vinegar, or rice vinegar for different flavor profiles.
• Alternative Oils: While extra virgin olive oil is the classic choice, you can also use avocado oil, walnut oil, or other flavorful oils.
• Sweeteners: Instead of sugar, try using honey, maple syrup, or agave nectar.
• Dairy-Free Blue Cheese: If you’re dairy-free, you can find vegan blue cheese alternatives that will work well in this recipe.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Citrus Zest: Add a teaspoon of lemon, lime, or orange zest for extra flavor and aroma.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh herbs?
A: Yes, you can, but fresh herbs will provide a brighter, more vibrant flavor. Use about 1 teaspoon of dried herbs for every 2 tablespoons of fresh herbs.

Q: How long will this vinaigrette last?
A: Stored in an airtight container in the refrigerator, this vinaigrette will last for up to 1 week.

Q: My vinaigrette separated. How can I fix it?
A: Simply whisk or shake the vinaigrette vigorously to re-emulsify it. If it continues to separate, try adding a little more mustard or a few drops of water.

Q: Can I use a food processor instead of a blender?
A: Yes, you can use a food processor. Just be sure to slowly drizzle in the oil while the processor is running.

Q: What kind of blue cheese is best for this vinaigrette?
A: Roquefort is a classic choice, but you can also use Gorgonzola, Stilton, or any other blue cheese that you enjoy.

Final Thoughts

Martha Stewart’s Add-On Vinaigrette is more than just a recipe; it’s a culinary foundation upon which you can build endless variations. It’s a reminder that even the simplest dishes can be elevated with a little creativity and attention to detail. So, gather your ingredients, experiment with different flavors, and discover the joy of creating your own signature vinaigrette. Don’t hesitate to share your creations and feedback – and consider pairing your fresh salad with a perfectly grilled piece of fish or chicken, complemented by a crisp white wine!