How to Make Vinaigrette Salad Dressing: Jacques Pépin Techniques | KQED

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor profile with healthier fats.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note and is often considered healthier.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup provides a natural sweetness, while sugar is a budget-friendly option.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon offers a more refined taste, while yellow mustard is more economical.

Start by adding shallots to a bowl.

Season with salt and black pepper.

Add French mustard to the mixture.

Pour in vinegar and add about a tablespoon of water to tone down the vinegar.

Add olive oil, using at least four times the amount of oil as vinegar.

Mix the ingredients together in the jar.

Note that the dressing will hold together but may still appear separated, which is normal for vinaigrette.

When ready to serve, toss the dressing with salad and add a little more vinegar if needed for gloss.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary