Delia Smith Vinaigrette Dressing

Some recipes shout. Others whisper. And Delia Smith’s vinaigrette dressing is the kind that speaks gently — in that composed, certain tone only she could manage on television. I remember watching her in the late afternoon, calm as anything, pouring olive oil like it was poetry, teaching Britain how to cook properly.

This vinaigrette is one of her quiet classics: sharp, savoury, smooth. A little garlic, a hint of mustard warmth, and just the right amount of balsamic sweetness. It takes five minutes to make, no stove involved, but it elevates a salad from something forgettable to something finished.

Let’s not overcomplicate it. This is about balance.

Ingredients List

• 1 tsp coarse sea salt — start with good salt; it matters here.
• 1 clove garlic, peeled — adds punch and savoury depth.
• 1 rounded tsp mustard powder — for subtle heat and emulsion.
• 1 tbsp balsamic vinegar — you want aged if possible — not too sweet.
• 3–4 tbsp extra virgin olive oil — use your best bottle here.
• Freshly milled black pepper — adjust to taste.

Note: No need to comment on every ingredient. Let a few stand on their own.

How to Make It

1. Crush the sea salt into a fine powder using a mortar and pestle. You want no visible crystals.
2. Add the garlic clove to the salt and crush it into a smooth paste. Take your time — the salt helps break it down.
3. Add the mustard powder, balsamic vinegar, and black pepper. Stir to dissolve everything into a smooth, dark liquid.
4. Drizzle in the olive oil slowly, whisking continuously. The mixture should thicken slightly — that’s your emulsion forming.
5. Whisk again just before using, especially if it’s been sitting. The oil will separate — that’s natural.

I’ve made this too hastily before — skipped the garlic pounding, dumped oil in all at once — and the result tasted flat. Trust the method. It’s quiet, but wise.

Common Mistakes

Why is my dressing too sharp?
You likely used too much vinegar or not enough oil. Try a 1:3 ratio and adjust to taste.

Why won’t it emulsify properly?
Add the oil slowly while whisking — it needs time to bind with the vinegar and mustard.

Can I use garlic powder instead of fresh?
You can, but the depth won’t be the same. Fresh garlic adds texture and bite.

Is coarse salt really necessary?
Yes — it acts as a grinding agent with the garlic. Table salt doesn’t work the same way.

Storage and Reheating Tips

Fridge:
Store in a sealed jar or bottle in the fridge for up to 4 days. Shake or whisk before serving.

Freezer:
Pour into ice cube trays, freeze until solid, then store in a freezer bag. Use within 3 months.

Reheating:
Not recommended. It’s best served at room temperature. Let it sit out for 15 minutes before using if chilled.

What to Serve With It

• Mixed leaf salad — peppery greens like rocket or watercress love this dressing.
• Grilled vegetables — especially courgettes, aubergine, or peppers.
• Crusty bread — dip it right in. Let it soak up the garlic and balsamic.

FREQUENTLY ASKED QUESTIONS

Can I make vinaigrette dressing without mustard powder?
Yes — use Dijon mustard instead. It will emulsify the dressing and add a gentler tang.

What’s the best oil to use?
Extra virgin olive oil is best for flavour. Neutral oils can work, but you’ll lose richness.

Can I double or triple the recipe?
Absolutely. Just maintain the vinegar-to-oil ratio and whisk it well in a bowl or jar.

Can I add herbs?
Yes — fresh parsley, tarragon, or chives go beautifully. Add at the end to keep their brightness.

Try More Delia Smith Recipes:

• Delia Smith Caesar Salad
• Delia Smith Winter Coleslaw
• Delia Smith Potato Salad

Nutrition Fact

• Calories: 120
• Total Fat: 13g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 240mg
• Total Carbohydrates: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 0g