Dressings
Vinaigrette Base
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Prep
5 min
Cook
none
Total
5 min
Serves
Makes about 600 ml (2½ cups)
Vinaigrette is just acid, oil, and an emulsifier — but the emulsifier is what most versions skip. Here it is Dijon and mayo, which is why this one holds together and clings to greens instead of pooling at the bottom of the bowl. Make the base once and push it in any direction from there.
Ingredients
- 230 ml (1 cup) Dijon mustard
- 120 ml (½ cup) mayonnaise
- 60 ml (¼ cup) white wine vinegar
- 2 tbsp brown sugar
- 230 ml (1 cup) blended oil
Instructions
- 1Whisk together the Dijon, mayo, white wine vinegar, and brown sugar until smooth.
- 2Slowly whisk in the oil in a thin, steady stream until the dressing thickens and holds together.
- 3Taste and adjust — more vinegar for sharper, more sugar for sweeter, more oil for milder.
Cook's Note
Dress potato salad while the potatoes are still warm — they absorb the dressing better and the texture is noticeably different than dressing cold.
How to Use This
Toss with mixed greens, use as a potato salad dressing while the potatoes are still warm (they absorb more dressing that way), or brush on grilled vegetables. The mayo base makes it stable — it will not separate in the fridge for several days.
Why This Foundation Works
Dijon is a natural emulsifier — the mustard proteins grab the oil molecules and hold the dressing together. Adding mayo doubles down on this, which is why this version stays thick and cohesive instead of breaking apart. The brown sugar balances the vinegar sharpness without making the dressing taste sweet.
Make It Yours
- Lemon citrus version: replace white wine vinegar with 120 ml (½ cup) lemon juice + 80 ml (¼ cup) orange juice. Add 3 minced shallots and ½ tsp lemon zest. Skip the mayo for a lighter, more traditional vinaigrette.
- Oregano vinaigrette: replace white wine vinegar with 480 ml (2 cups) red wine vinegar. Add 1 roughly chopped red onion, 200 g (1 cup) sugar, and 4 tsp dried oregano. Blend everything smooth instead of whisking. Sharp and herby — works on grilled meats too.
- Poppy seed dressing: start with 325 ml of the lemon citrus version, whisk in 80 ml (¼ cup) mayo, 80 ml (¼ cup) apple cider vinegar, 2 tsp poppy seeds, and ¼ tsp sriracha. Good on fruit salads or bitter greens.
- Yuzu version: skip the Dijon and mayo entirely. Combine 240 ml (1 cup) yuzu luxe sour, 240 ml (1 cup) canola oil, 2½ tbsp apple cider vinegar, and 2½ tbsp orange juice. Whisk together. Light and floral — does not fully emulsify, shake before serving.
- Lime-honey (house): replace white wine vinegar with 80 ml (¼ cup) lime juice. Replace brown sugar with 2½ tbsp honey. Use olive oil instead of blended oil.
Leftover Strategy
Keeps covered in the refrigerator for up to 2 weeks. Whisk or shake to bring it back together if it separates slightly.
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