Delia Smith Vinaigrette Dressing Recipe

This Delia Smith-inspired vinaigrette is the kind of everyday dressing that makes a simple bowl of leaves taste properly finished. It’s light but silky, gently mustardy, and bright with a clean vinegar tang, with just enough sweetness to round it out. It’s beginner-friendly and comes together in about 5 minutes, with no special equipment beyond a jar and a spoon. Once you make it this way, you’ll stop buying bottled dressing for good.

Ingredients

For the vinaigrette dressing

• 1 tbsp red wine vinegar (or white wine vinegar)
• 3 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1/2 tsp caster sugar (or 1 tsp honey)
• 1/4 tsp fine sea salt, plus more to taste
• A pinch of freshly ground black pepper

Optional extras (for a slightly fuller flavour)

• 1 small garlic clove, finely crushed
• 1 tsp finely chopped fresh chives or parsley
• 1 tsp lemon juice (swap for part of the vinegar for a fresher note)

How to Make Delia Smith Vinaigrette Dressing Recipe

• Prepare the oven: No oven is needed for this recipe. Instead, set out a small jar with a tight lid (or a bowl and whisk) and make sure your ingredients are at room temperature so the dressing blends smoothly.
• Mix the base: Add the vinegar, Dijon mustard, sugar (or honey), salt, pepper, and optional crushed garlic to your jar or bowl. Stir until the sugar dissolves and the mustard is fully loosened.
• “Bake” (optional prep for best flavour): If you like a softer garlic note, briefly warm the olive oil in a small pan for 30 to 60 seconds (do not let it simmer), then let it cool. This takes the raw edge off before you whisk it in.
• Cool: If you warmed the oil, let it return to room temperature before combining. Warm dressing on salad leaves can make them wilt.
• Assemble and emulsify: Slowly whisk in the olive oil until the dressing looks lightly creamy and cohesive. If using a jar, add the oil, seal tightly, and shake hard for 10 to 15 seconds.
• Taste and adjust: Dip in a leaf and taste. Add a pinch more salt if it tastes flat, a few drops more vinegar if it needs lift, or a touch more oil if it’s sharper than you like.
• Dress and serve: Toss with salad just before serving. Start with a little, toss well, then add more only if needed. The best salads are dressed, not drowned.

Tips

Why does my vinaigrette separate so quickly?

That’s normal. Homemade vinaigrette isn’t packed with stabilisers. Add the mustard (it helps emulsify), then whisk slowly while drizzling in the oil, or shake vigorously in a jar. If it separates on the plate, just give it another quick stir and carry on.

How do I fix a dressing that tastes too sharp?

Add a little more olive oil, a pinch more sugar or honey, and an extra pinch of salt. Salt is often what’s missing when vinaigrette tastes aggressively sour.

How do I stop salad leaves from going soggy?

Dry the leaves thoroughly and dress at the last minute. Also, keep the dressing at room temperature. Cold olive oil can cling in thick blobs and make the salad feel oily in patches.

Can I make it without mustard?

Yes. You’ll lose a bit of creaminess and body, but it will still taste good. If you want a similar effect, try a tiny spoonful of mayonnaise or a pinch of garlic paste to help it come together.

Serving Suggestions

• Toss with mixed leaves, cucumber, and radishes for a crisp everyday salad
• Drizzle over sliced tomatoes and mozzarella with basil
• Spoon over warm roasted vegetables (especially courgettes, peppers, and aubergine)
• Use as a quick dressing for lentil salad or chickpeas with herbs

Storage

Room temperature

If made without garlic or fresh herbs, it can sit at cool room temperature for up to 6 hours. Shake again before using.

Refrigerator

Store in a sealed jar for up to 1 week (or up to 3 days if you add fresh garlic). Olive oil will thicken when chilled, so let it sit out for 10 minutes, then shake well.

Freezing

Not recommended. The texture becomes unpleasant once thawed and the dressing can split.

Nutrition

• Calories: 120 kcal
• Carbohydrates: 0.5 g
• Protein: 0 g
• Fat: 13.5 g
• Saturated Fat: 2 g
• Sodium: 120 mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs