Make This Creamy Vinaigrette With Store-Bought Mayonnaise

I have a vinaigrette formula blocked. Balanced acid and fat, a little Dijon mustard, a spoonful of some liquid sweetener, and a pinch of salt is all I need. Add everything to a jar , shake until emulsified and pour over a bunch of vegetables. Salad is served. I like spicy dressings, but sometimes I crave a little creaminess, and then I reach for mayonnaise.

Mayonnaise-based vinaigrette can sound off-putting, especially if you eschew condiments a bit, but read the ingredients of any creamy dressing and you’ll find a lot of overlap in oil, vinegar, eggs, and sugar. Using store-bought mayonnaise is just a short cut and a stabilizing one.

Combining an already emulsified seasoning (mayonnaise) with another emulsifying seasoning ( mustard ) creates a super stable dressing that has sat on my kitchen counter for over an hour without breaking, which is pretty impressive.

In terms of taste, mayonnaise does not add anything special. Depending on the brand, it may add a bit of sweetness from sugar, a subtle hint of vinegar, or – if you’re using Kewpie – a savory note from MSG, but it mostly provides the body. Mayonnaise-based vinaigrette is creamy, but not thick and heavy, and it can be varied with herbs and spices as you wish. You can also play around with the main ingredients. I used regular Dijon mustard, but spicy mustard would be more interesting, and you can use just about any vinegar or liquid sweetener you like.

Creamy vinaigrette (enough for 2 small or 1 large salad)

Ingredients:

• 1 tablespoon + 1 teaspoon mayonnaise
• 1 tablespoon apple or champagne vinegar
• 1 1/2 teaspoons liquid sweetener, such as honey, sugar syrup, or maple syrup
• 1 teaspoon Dijon mustard
• 1 pinch of salt
• Fresh pepper to taste

Add everything to the jar and shake to emulsify. The dressing will keep in the refrigerator for up to five days.