The Basic Vinaigrette with Chef Monti Carlo


We’ve all got bottled salad dressings in our fridges that we reach for after a long day, but what if we told you that a delicious vinaigrette was only a handful of ingredients away? Chef Monti Carlo breaks down the ratios for a beautiful emulsified vinaigrette with some of your basic pantry items.



  • ¾ cup Extra Virgin Olive Oil
  • ¼ cup Red Wine Vinegar
  • 2 teaspoons Dijon Mustard
  • 1 dash Fish Sauce (optional)
  • 1 Garlic Clove, microplaned
  • 1 teaspoon Shallot, microplaned
  • Pinch of Lemon Zest
  • Kosher Salt
  • Fresh Ground Black Pepper
  • Note: If you want a pared down version, or don’t have additional ingredients, you can do a 3:1 oil to vinegar vinaigrette with a bit of salt and pepper. There’s flexibility in making a vinaigrette!


  • In a medium mason jar, add all of your ingredients. Shake it up with the lid tightly sealed.
  • Continue shaking for about 30 seconds until the ingredients become one cohesive consistency and color (that’s emulsification!). Taste to see if you need to adjust for seasoning.
  • If you’re going to use this for a salad, dress the bowl first. Spoon your vinaigrette around the inner edge of the bowl then lightly toss your salad with your hands– olive oil is hydrating for the skin after all.