White Wine Vinaigrette
Ingredients
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- 2 tbsp shallot – finely minced
- 1/4 cups white wine vinegar
- 2 tsp Dijon mustard
- 3/4 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 3/4 cups extra-virgin olive oil
Instructions
1. In a small bowl, combine the shallot, white wine vinegar, Dijon mustard, kosher salt, and black pepper; let sit 5–10 minutes to lightly pickle the shallot.
2. Whisk while slowly drizzling in the extra-virgin olive oil until the vinaigrette is glossy and slightly thickened, 1–2 minutes.
3. Taste and adjust seasoning and acidity as needed.
4. Use immediately to dress greens, vegetables, or grains, or refrigerate in a sealed jar up to 1 week. Shake to re-emulsify before using.
White wine vinaigrette is a bright, tangy dressing built on the classic French ratio of acid to oil, yielding a silky emulsion that clings beautifully to tender greens and vegetables. The white wine vinegar brings a clean, gently fruity acidity, while Dijon mustard adds body and helps the mixture stay unified. Finely minced shallot infuses the dressing with a subtle sweetness and aromatic lift, balancing salt and pepper for a rounded, versatile flavor.
Rooted in French culinary tradition, vinaigrette takes its name from vinaigre, the French word for vinegar, and has long been a staple for seasoning salads and simply prepared vegetables. Over time, regional cooks have adapted the base formula with local oils, mustards, and alliums, but the core technique—macerating aromatics in vinegar and whisking in oil—remains constant. Today, white wine vinaigrette is prized for its adaptability, pairing well with everything from delicate lettuces to poached fish and grain salads.