Basic Vinaigrette

The French will tell you you should always whisk the mustard into the vinegar first, then add the oil.

The mustard plays the role of emulsifier in this recipe. It must be added before the oil. It is surprising to see such an elementary mistake in a Times recipe.

This is such an adaptable recipe. I've used apple cider vinegar from time to time and a few drops of agave for mixed greens and apples. Add minced garlic and some chopped thyme and parsley and pour it over steamed green beans or broccoli. Whisk in some honey and dress up your spinach salad. Really no need to ever buy bottle dressing!

I find a spoonful of non-fat Greek yogurt produces a wonderful "Creamy" vinaigrette without the added calories or fat. I use much less oil this way. A shot of tomato paste and Agave syrup and I have a creamy French dressing!

For my personal taste, the best vinegar for salads is seasoned rice wine vinegar. It is not too sour and is amazing with olive oil, fresh garlic-pressed garlic and freshly ground black pepper. I will add a little sour cream for a creamy dressing. No commercial salad dressing can touch it.

OK but I still prefer Mamma Leone's (dating myself here): 6T olive oil, 2T vinegar (used to use wine vinegar but have switched to balsamic), 1T lemon juice, 1-2 garlic cloves chopped/mashed, 1/2t salt, ground pepper. Put ingredients in a jar. Shake well. Refrigerate. Variation: Good with almost any kind of prepared mustard added. 6-2-1 is easy to size up or down, e.g., teaspoons, quarter cup or larger measuring cups, depending on how many you're serving or how long you want it to last.

I prefer a closer match between the amount of oil and vinegar--almost 1/2 and 1/2. You end up with a lot more flavor, the need for less dressing, and the use of a lot less oil/fat.

I make vinaigrette all the time. I often add finely chopped shallots, garlic, or red onion - when I do, I put them in the acid for about 15 minutes before adding the other ingredients. This infuses their flavor into the dressing and gives them a nice little tart pickling.

Alternative high speed method: put salad in bowl. Pour over a fair amount of oil and a little vinegar, add some salt and a lot of freshly ground black pepper. Toss the salad vigorously. Honestly, it's just as good.

The equation French cooking=garlic puzzles me. We do not use garlic in every dish, and it would simply ruin delicate-tasting salads!
Other option: chop a small shallot very finely, let it sit in the vinegar or lemon for a while to "cook it" (I prefer it this way, some people don't) before proceeding.
The addition of yogurt, any sweetener, tomato paste, etc is fine as long as you don't call the result "vinaigrette"....

I have a similar vinaigrette. I love using fresh garlic and squeeze a lemon instead of the vinegar into the mix. Works very well as a final touch to almost any fish dish!

I make just over a tablespoon of vinaigrette for myself by putting a tablespoon of olive oil and a teaspoon of vinegar in a small jar, covering it, and shaking vigorously. Takes a minute.

I'm sure someone said it before me : if you are using mustard, mix it first with the vinegar. It will greatly help emulsify with the oil.

Replace the whine vinegar by balsamic vinegar for sweetness that blends well with any Italian-inspired salad. Replace the mustard with honey for any Greek-inspired salad. Add roasted pine nuts for a nice crunchiness and flavor.

Like some of the others here, I start with my mustard, then mix with vinegar, before adding the oil. I make my dressing in my salad bowl. That way, once I’ve added my greens to the bowl, all there is left to do is toss with the vinaigrette.