Introduction: Can a Simple Vinaigrette Transform Any Dish?
Craving a versatile dressing that elevates everything from salads to proteins? House Dressing, created by Samin Nosrat and inspired by Via Carota, is a savory, balanced vinaigrette that’s become a culinary staple. Rated 5.0 out of 5 stars from 1,280 reviews, this quick recipe from Good Things (Random House, 2025) is perfect for drizzling over greens, grains, or meats. Ready to make a dressing you’ll want to drink? Let’s dive into this indispensable recipe!
Overview: Why House Dressing Shines
House Dressing is loved for its bold flavors, easy preparation, and versatility. Here’s what makes it special:
- Time Requirement: 5 minutes prep, 5 minutes cooking, totaling 10 minutes.
- Difficulty Level: Easy—requires chopping and whisking, ideal for all skill levels.
- Why It’s Special: A perfect balance of tangy sherry vinegar, sweet honey, and savory mustard, softened with warm water for palatability. This recipe yields 1½ cups, enough for multiple salads or dishes, perfect for meal prep, gatherings, or everyday meals.
Ideal for green salads, roasted vegetables, or as a marinade for steak or chicken.
Essential Ingredients
House Dressing uses simple ingredients for a bold, savory result. Here’s what you’ll need for 1½ cups:
- 1 large shallot, very finely diced: Adds mild oniony depth.
- 2 tablespoons plus 1 teaspoon aged sherry vinegar: Provides tangy acidity.
- 1 tablespoon warm water: Softens the vinegar’s sharpness.
- 1 cup extra-virgin olive oil: Forms the rich, smooth base.
- 1½ teaspoons honey: Balances with subtle sweetness.
- 1½ teaspoons Dijon mustard: Adds creamy sharpness.
- 1½ teaspoons whole-grain mustard: Contributes texture and tang.
- 2 thyme sprigs, washed leaves picked and finely chopped (about ½ teaspoon): Infuses herbal warmth.
- 1 garlic clove, finely grated: Adds savory punch.
- 1 teaspoon kosher salt (e.g., Diamond Crystal): Enhances flavors.
- ½ teaspoon freshly ground black pepper: Adds mild heat.
Why These Ingredients Matter
- Sherry Vinegar: Aged for depth, it provides a nuanced tang.
- Warm Water: Softens vinegar’s intensity, making the dressing more palatable.
- Mustards: Dijon and whole-grain add complexity and emulsify the vinaigrette.
- Olive Oil: High-quality extra-virgin olive oil creates a smooth, rich texture.
Substitutions and Variations
- Shallot: Swap with ¼ small red onion or 2 scallions, finely diced.
- Sherry Vinegar: Use red wine vinegar, white wine vinegar, or apple cider vinegar.
- Honey: Replace with maple syrup or agave for vegan.
- Mustards: Use 3 teaspoons of either Dijon or whole-grain if only one is available.
- Thyme: Substitute with ½ teaspoon fresh rosemary or oregano, finely chopped.
- Garlic: Use ½ teaspoon garlic powder in a pinch.
- Vegan Option: Naturally vegan; use maple syrup or agave instead of honey.
- Gluten-Free: Naturally gluten-free; ensure mustards are gluten-free.
- Flavor Variations:
- Spicy House Dressing: Add ¼ teaspoon red pepper flakes or cayenne.
- Lemon House Dressing: Replace 1 tablespoon vinegar with lemon juice.
- Herb-Infused Dressing: Add ½ teaspoon chopped fresh dill or parsley.
- Balsamic House Dressing: Use balsamic vinegar for a sweeter profile.
- Citrus House Dressing: Add ½ teaspoon orange or lemon zest.
Step-by-Step Instructions
Making House Dressing is a quick, straightforward process that yields a versatile vinaigrette. Let’s get mixing!
Step 1: Gather and Prep
- Gather all ingredients: 1 large shallot, 2 tablespoons plus 1 teaspoon sherry vinegar, 1 tablespoon warm water, 1 cup olive oil, 1½ teaspoons honey, 1½ teaspoons Dijon mustard, 1½ teaspoons whole-grain mustard, 2 thyme sprigs, 1 garlic clove, 1 teaspoon kosher salt, ½ teaspoon black pepper.
- Finely dice shallot; pick and chop thyme leaves; finely grate garlic.
Tip: Use a microplane for grating garlic to avoid chunks; prep ingredients in advance for quick assembly.
Step 2: Rinse and Soak Shallot
- Place diced shallot in a fine-mesh sieve; rinse quickly with cold water to mellow its bite.
- Drain well and transfer to a medium bowl.
- Add 2 tablespoons plus 1 teaspoon sherry vinegar and 1 tablespoon warm water; let sit for 2 minutes.
Tip: Rinsing shallots reduces sharpness; use warm water to enhance flavor blending.
Step 3: Whisk the Dressing
- To the shallot mixture, whisk in 1 cup extra-virgin olive oil, 1½ teaspoons honey, 1½ teaspoons Dijon mustard, 1½ teaspoons whole-grain mustard, ½ teaspoon chopped thyme, grated garlic, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Whisk until emulsified and smooth.
- Taste and adjust with more salt or vinegar as needed.
Tip: Whisk vigorously for a cohesive emulsion; taste to balance acidity and seasoning.
Step 4: Store or Serve
- Use immediately or transfer to an airtight container; refrigerate for up to 1 week.
- Shake or whisk before using if stored.
- Serve over green salads, roasted vegetables, steak, fish, or roast chicken, about 2-3 tablespoons per serving.
Tip: Let dressing sit for 10 minutes before serving to meld flavors; store in a jar for easy shaking.
Assembly: Building the Perfect House Dressing
Making House Dressing is all about balancing bold and subtle flavors. Here’s how to make it shine:
- Shallot and Vinegar: Mellowed shallots and tangy vinegar create a bright base.
- Olive Oil and Honey: Smooth oil and sweet honey balance the acidity.
- Mustards and Herbs: Add depth, texture, and savory warmth.
- Versatility: Perfect for salads, grains, or as a marinade.
Presentation Tips
- Serve in a small pitcher or jar for easy drizzling.
- For a green salad, toss with Little Gem lettuce, shaved fennel, dill, cilantro, parsley, and chives, as suggested.
- Pair with dishes like slow cooker garlic butter chicken, chicken Florentine, or roasted asparagus for a complete meal.
Storage and Make-Ahead Tips
House Dressing is ideal for meal prep and keeps well.
- Storage:
- Store in an airtight container or jar in the refrigerator for up to 1 week.
- Freezing is not recommended, as the emulsion may break.
- Make-Ahead:
- Prep shallot, garlic, and thyme up to 1 day ahead; store separately.
- Make the full dressing up to 1 week ahead; whisk or shake before using.
- Tip: If oil solidifies in the fridge, let sit at room temperature for 10 minutes and shake well.
Recipe Variations
House Dressing is versatile and easy to customize. Here are some fun twists:
- Creamy House Dressing: Blend in 2 tablespoons Greek yogurt or sour cream.
- Vegan House Dressing: Naturally vegan; use maple syrup instead of honey.
- Gluten-Free: Naturally gluten-free; ensure mustards are gluten-free.
- Spicy House Dressing: Add 1 teaspoon sriracha or chili oil.
- Garlic-Free Dressing: Omit garlic for a milder flavor.
Nutrition Information (Per Tablespoon, Based on 1½ Cups Total)
- Calories: Approximately 80-90 kcal (varies with oil amount).
- Protein: Minimal.
- Fat: High, from olive oil.
- Carbs: Low, from honey and shallot.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Savory, Drinkable Bliss!
House Dressing is the vinaigrette that transforms any dish with its savory, balanced flavors. Perfect for salads, roasted vegetables, or proteins, it’s quick to make and endlessly versatile. Whether you’re dressing a simple salad or marinating a steak, this recipe is sure to become a staple. So, grab your whisk, whip up this Via Carota-inspired masterpiece, and enjoy a burst of flavor. We’d love to hear how your dressing turns out—share your creations in the comments or on social media!
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House Dressing
Description
Craving a versatile dressing that elevates everything from salads to proteins? House Dressing, created by Samin Nosrat and inspired by Via Carota, is a savory, balanced vinaigrette that’s become a culinary staple.
Ingredients
House Dressing uses simple ingredients for a bold, savory result. Here’s what you’ll need for 1½ cups:
- 1 large shallot, very finely diced: Adds mild oniony depth.
- 2 tablespoons plus 1 teaspoon aged sherry vinegar: Provides tangy acidity.
- 1 tablespoon warm water: Softens the vinegar’s sharpness.
- 1 cup extra-virgin olive oil: Forms the rich, smooth base.
- 1½ teaspoons honey: Balances with subtle sweetness.
- 1½ teaspoons Dijon mustard: Adds creamy sharpness.
- 1½ teaspoons whole-grain mustard: Contributes texture and tang.
- 2 thyme sprigs, washed leaves picked and finely chopped (about ½ teaspoon): Infuses herbal warmth.
- 1 garlic clove, finely grated: Adds savory punch.
- 1 teaspoon kosher salt (e.g., Diamond Crystal): Enhances flavors.
- ½ teaspoon freshly ground black pepper: Adds mild heat.
Why These Ingredients Matter
- Sherry Vinegar: Aged for depth, it provides a nuanced tang.
- Warm Water: Softens vinegar’s intensity, making the dressing more palatable.
- Mustards: Dijon and whole-grain add complexity and emulsify the vinaigrette.
- Olive Oil: High-quality extra-virgin olive oil creates a smooth, rich texture.
Substitutions and Variations
- Shallot: Swap with ¼ small red onion or 2 scallions, finely diced.
- Sherry Vinegar: Use red wine vinegar, white wine vinegar, or apple cider vinegar.
- Honey: Replace with maple syrup or agave for vegan.
- Mustards: Use 3 teaspoons of either Dijon or whole-grain if only one is available.
- Thyme: Substitute with ½ teaspoon fresh rosemary or oregano, finely chopped.
- Garlic: Use ½ teaspoon garlic powder in a pinch.
- Vegan Option: Naturally vegan; use maple syrup or agave instead of honey.
- Gluten-Free: Naturally gluten-free; ensure mustards are gluten-free.
- Flavor Variations:
- Spicy House Dressing: Add ¼ teaspoon red pepper flakes or cayenne.
- Lemon House Dressing: Replace 1 tablespoon vinegar with lemon juice.
- Herb-Infused Dressing: Add ½ teaspoon chopped fresh dill or parsley.
- Balsamic House Dressing: Use balsamic vinegar for a sweeter profile.
- Citrus House Dressing: Add ½ teaspoon orange or lemon zest
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 large shallot, 2 tablespoons plus 1 teaspoon sherry vinegar, 1 tablespoon warm water, 1 cup olive oil, 1½ teaspoons honey, 1½ teaspoons Dijon mustard, 1½ teaspoons whole-grain mustard, 2 thyme sprigs, 1 garlic clove, 1 teaspoon kosher salt, ½ teaspoon black pepper.
- Finely dice shallot; pick and chop thyme leaves; finely grate garlic.
Tip: Use a microplane for grating garlic to avoid chunks; prep ingredients in advance for quick assembly.
Step 2: Rinse and Soak Shallot
- Place diced shallot in a fine-mesh sieve; rinse quickly with cold water to mellow its bite.
- Drain well and transfer to a medium bowl.
- Add 2 tablespoons plus 1 teaspoon sherry vinegar and 1 tablespoon warm water; let sit for 2 minutes.
Tip: Rinsing shallots reduces sharpness; use warm water to enhance flavor blending.
Step 3: Whisk the Dressing
- To the shallot mixture, whisk in 1 cup extra-virgin olive oil, 1½ teaspoons honey, 1½ teaspoons Dijon mustard, 1½ teaspoons whole-grain mustard, ½ teaspoon chopped thyme, grated garlic, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Whisk until emulsified and smooth.
- Taste and adjust with more salt or vinegar as needed.
Tip: Whisk vigorously for a cohesive emulsion; taste to balance acidity and seasoning.
Step 4: Store or Serve
- Use immediately or transfer to an airtight container; refrigerate for up to 1 week.
- Shake or whisk before using if stored.
- Serve over green salads, roasted vegetables, steak, fish, or roast chicken, about 2-3 tablespoons per serving.
Tip: Let dressing sit for 10 minutes before serving to meld flavors; store in a jar for easy shaking.
FAQs
1. Why is my dressing too sharp?
Too much vinegar or unrinsed shallots can cause this; rinse shallots and add more honey or oil to balance.
2. Can I use only one type of mustard?
Yes, use 3 teaspoons of either Dijon or whole-grain mustard.
3. Is this recipe gluten-free?
Yes, naturally gluten-free; ensure mustards are gluten-free.
4. Why did my dressing separate?
Insufficient whisking or prolonged storage can cause separation; whisk vigorously and shake before use.
5. Can I make this in advance?
Yes, make up to 1 week ahead; store in the fridge and shake before serving.
6. What are the health benefits of this dish?
Olive oil provides healthy fats; garlic and shallots offer antioxidants; use sparingly due to high fat content.