House dressing from Good Things - Recipes and Rituals to Share with the People You Love (page 117) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Blanched asparagus; Dark-roasted carrots; Slow-cooked salmon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Acarroll on February 23, 2026

    I used half the oil based on previous comments. Very flavorful and perfect on any kind of salad! I would make it again.

  • SheilaS on December 17, 2025

    This is a fairly mellow dressing, less vinegary bite than many vinaigrettes which I think makes it quite versatile. I loved it in the Autumn Chicory Salad and look forward to trying it on cooked vegetables.

  • bernalgirl on December 10, 2025

    This is likely to become a standard — I often let the shallot sit in the vinegar before adding the rest of the ingredients, but don’t rinse it first. And I like the combination of the two mustards and the thyme. My only change was to decrease the oil to 3/4 cup, other than that the ratios work beautifully. I combine everything in a small mason jar and give it a shake, no need to dirty a bowl for this.

  • tui on December 06, 2025

    I was a little disappointed in this recipe. I have a British edition with conversions of measurements and I thought 215 grams of olive oil was very strange. I assumed this was 215 ml of oil but like others I thought the dressing was oil heavy. We had it on a version of Caesar salad and we enjoyed the meal. However I think I will go back to Patricia Wells for a simple basic home vinaigrette (which also uses sherry vinegar.) I make up a bottle full at a time as it keeps indefinitely.

  • dinnermints on October 09, 2025

    This dressing was way too heavy on the oil for my liking, and for all that I didn't think it was super flavorful.

  • averythingcooks on October 07, 2025

    This is a very good vinaigrette but (for us at least) I think some steps were unnecessary (ie rinsing the diced shallot & adding the water). Interesting that the water is added to tame the vinegar with a final instruction to add more vinegar if needed...so I added approx 1/3 of the water and liked the result. And as we prefer somewhere b/w a 2:1 & 1:1 oil to acid ratio, I started with 1/2 the oil and that was enough. Having said all that, we loved the combo of the sherry vinegar, shallot, 2 mustards & honey over mixed greens.

  • glortenzi79 on September 30, 2025

    Very good and comes together quickly, especially in my mini processor. I couldn’t find sherry vinegar, so used red or white wine vinegar instead. The shallots and whole grain mustard added a nice dimension too.

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