Delia Smith Vinaigrette Dressing Recipe

This simple Delia Smith Vinaigrette Dressing is made with Maldon sea salt, crushed garlic, mustard powder, balsamic vinegar, and extra virgin olive oil, all built in a pestle and mortar. The result is a glossy, sharp dressing that coats salad leaves properly instead of sliding off. It takes about 5 minutes and makes enough for 4 servings.

I stopped buying bottled dressings after making this once. It’s the mustard powder that does it. It thickens the whole thing so it clings to the leaves instead of pooling at the bottom of the bowl.

Delia Smith Vinaigrette Dressing Ingredients

• The Dressing:
  • 1 rounded teaspoon Maldon sea salt
  • 1 clove garlic, peeled
  • 1 rounded teaspoon mustard powder
  • 1 tablespoon balsamic vinegar (or wine vinegar of your choice)
  • 6 tablespoons extra virgin olive oil
  • Freshly milled black pepper

How to Make Delia Smith Vinaigrette Dressing

1. Crush the garlic and salt: Place the sea salt in a pestle and mortar and crush it to a coarse powder. Add the peeled garlic clove and pound together. The salt draws out the liquid and the garlic quickly breaks down into a smooth paste.
2. Add the mustard: Add the mustard powder and work it in with about 20 seconds of circular movements. The mustard acts as an emulsifier, which thickens the dressing and helps it cling to leaves.
3. Add the vinegar: Pour in the balsamic vinegar and a few grinds of black pepper. Work these in the same way until the salt has fully dissolved.
4. Add the oil: Pour in the extra virgin olive oil. Switch to a small whisk and give everything a really thorough whisking until the dressing is smooth and emulsified.
5. Whisk and serve: Whisk again just before dressing the salad. Pour it over the leaves and toss immediately.

What Makes This Delia Smith Vinaigrette Dressing So Good?

• The pestle and mortar method: Delia doesn’t just shake things in a jar. Crushing the garlic into the salt creates a paste that dissolves fully into the dressing, so you never bite into a raw chunk of garlic.
• Mustard powder is the emulsifier: Without it, oil and vinegar separate within seconds. A rounded teaspoon of dry mustard binds the dressing into a thick, glossy coat that stays on the leaves.
• Make it fresh, not ahead: Delia says once the oil is exposed to air it loses fragrance. If you want to prepare ahead, do everything up to the vinegar stage and add the oil at the last minute.
• Never use malt vinegar: Delia is firm on this. Malt vinegar is far too harsh for a salad dressing. Stick to wine vinegar, balsamic, sherry vinegar, or cider vinegar.
• Adjust the ratio to your taste: Delia’s base is 6 parts oil to 1 part vinegar. If you like it sharper, add more vinegar. If you want it smoother, add more oil. The recipe is a starting point, not a fixed rule.

What Goes Well With This?

This dressing works on almost any green salad. Toss it through cos lettuce, rocket, or watercress for a simple side. It’s also the base dressing for Delia’s Caesar salad and rice salad.

Try it drizzled over warm new potatoes for a potato salad, spooned over steamed asparagus, or used as a marinade for courgettes before grilling. It pairs well with any cold meat or cheese board.

How Long Does It Keep?

Delia recommends making this fresh each time for the best flavour. The oil loses its fragrance once exposed to air, so the dressing is at its best within the first hour.

If you have leftovers, store in a screw-top jar in the fridge for up to 3 days. Whisk or shake well before using, as the oil and vinegar will separate. Do not freeze.

Nutrition Facts

• Calories: 185 kcal
• Fat: 20g
• Carbohydrates: 1g
• Protein: 0g

Nutrition information is estimated per serving (based on 4 servings).

Frequently Asked Questions

Try More Recipes:

• Delia Smith Caesar Salad Recipe
• Delia Smith Potato Salad Recipe
• Delia Smith Couscous Salad Recipe