Stable Vinaigrette

Preparation info

  • Difficulty


  • 1 cup

Appears in


By James Peterson

Published 1991

  • About

When making a vinaigrette without mustard there is no emulsifier. To make a stable vinaigrette, blend the vinegar first with an emulsifier such as propylene glycol alginate (0.5% of the vinegar). Heat the oil to 140°F (60°C) and stir in lecithin (2% of the oil) and Glice (2% of the oil). Blend the oil into the vinegar using a rotor stator homogenizer or immersion blender. Once inert-tasting oil has been added, other delicate oils such as extra-virgin olive oil can be stirred in with a wooden spoon.

Low-fat versions of vinaigrettes can be prepared by substituting a thickened flavorful liquid (use about 2 grams xanthan gum per quart/liter) for some of the oil.


xanthan gum 0.5 g
flavorful vinegar 6 tbsp 90 ml
safflower, canola, or avocado oil 8 tbsp 100 ml
liquid lecithin 2 g
mono- and diglycerides (glice) 2 g
salt and pepper to taste to taste
extra-virgin olive oil ¼ cup 60 ml


  1. Use an immersion blender to work the xanthan gum into the vinegar. Warm the safflower oil to approximately 140°F (60°C) and add the lecithin and Glice. Stir until they are completely dissolved. Blend the safflower oil, in a steady stream, into the vinegar mixture. A rotor stator homogenizer is ideal for this, but an immersion blender will also work.
  2. Once the vinaigrette comes together, it will look somewhat like mayonnaise but can be diluted and seasoned with salt and pepper. Gently work in the olive oil, a bit at a time, with a wooden spoon.