Classic Red Wine Vinaigrette

The short version

Oil and vinegar don't want to stay together. Mustard is the fix. One teaspoon of Dijon and a good shake and you've got an emulsion that holds for days.

How to make it

1. Start with the mustard and garlic In a small bowl or jar, combine the Dijon mustard and garlic. These are your emulsifiers — everything else binds around them. A quick stir to combine.

2. Add the vinegar Pour in the red wine vinegar and whisk or stir until the mustard is fully dissolved into it. Add the sugar here if using — it won't make the dressing sweet, it just takes the harsh edge off cheaper vinegar.

3. Emulsify with the oil Add the olive oil slowly while whisking constantly, or if using a jar, add all the oil and shake hard for 20 seconds. The dressing should turn slightly opaque and creamy — that's the emulsion forming. Taste and season generously with fleur de sel and black pepper.

4. Taste and adjust Too sharp? A touch more oil or a pinch more sugar. Too flat? A few more drops of vinegar. The ratio of 1:3 vinegar to oil is a starting point, not a rule.

Notes

On separation: Vinaigrette will always separate eventually — that's physics, not a problem. The mustard slows it down significantly. If it separates in the fridge, shake or whisk before use. It will re-emulsify easily.

On the oil: Extra virgin gives the best flavour but can be intense. A 50/50 split with a neutral oil like sunflower gives a lighter result for delicate leaves.

On the vinegar: Red wine vinegar varies wildly in quality. A good one (Cabernet Sauvignon vinegar, aged) will taste noticeably rounder than a cheap supermarket bottle.

Variations:

• Add 0.5 tsp honey instead of sugar for a slightly floral note
• Add 1 tsp finely chopped shallot for a more complex dressing
• Add fresh thyme or tarragon for a herbed version
• Replace half the red wine vinegar with sherry vinegar for something deeper and more Spanish in character

Storage: Keeps in a sealed jar in the fridge for up to a week. The garlic will mellow over time. Give it a shake before each use.