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
Scale
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.