Creamy Vinaigrette

By Mark Bittman

Published July 21, 2009

Total Time
5 minutes
Rating
4(108)
Comments
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Here is an easy vinaigrette that comes together in your blender in about five minutes. Use good olive oil and good vinegar, and follow your own taste when adding the seasoning.

Featured in: 101 Simple Salads for the Season

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Ingredients

Yield:About ⅔ cup

  • ⅓ cup extra virgin olive oil

  • 3 tablespoons or more good white wine vinegar

  • 3 tablespoons sour cream, yogurt or mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 small shallot cut into chunks

  • Salt

  • freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 16 milligrams cholesterol; 562 calories; 41 grams monosaturated fat; 6 grams polyunsaturated fat; 10 grams saturated fat; 59 grams fat; 1 gram fiber; 346 milligrams sodium; 2 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.

  2. Step 2

    Add shallot and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust the seasoning and serve.

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Ratings

4 out of 5
108 user ratings
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Comments

Sean Murphy

So add all ingredients except shallot and vinegar...

Noah K

Pretty inedible as written- add mayo as others suggest.

PJ

I made with yogurt and scallions, using the white and a bit of pale green. I also used a pinch of sugar to tone down the acid. The color was great and it was nice on fresh herby greens.

Chris

subbed just mayo and it was...pretty good

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Credits

Adapted from “How to Cook Everything,” by Mark Bittman (Wiley, 2008)

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