cooking / sauces

Yuzu-Dijon Vinaigrette with Capers

serves about 1/2 cup · 5 minutes · 5 minutes hands on · easy

Why This Works

Pounding in a mortar and pestle creates a more emulsified dressing than whisking, and the shallot and capers become part of the dressing rather than just sitting in it. Bright, tangy, and briny — perfect for cutting through rich dishes.

Ingredients

  • 1 small shallot, roughly chopped
  • 2 Tbsp capers, drained
  • Pinch of salt
  • 1 tsp Dijon mustard
  • 2-3 Tbsp yuzu persimmon vinegar (or other bright vinegar)
  • 4-6 Tbsp olive oil

Method

  1. Pound the shallot. Add the shallot and a pinch of salt to the mortar. Pound into a paste — the salt acts as an abrasive.
  2. Add the capers. Pound to break them up, mixing into the shallot paste.
  3. Add acid and mustard. Add the Dijon and yuzu vinegar. Stir with the pestle to combine.
  4. Emulsify with oil. Drizzle the oil in slowly while stirring with the pestle. The dressing will become creamy and emulsified.
  5. Taste and adjust. More vinegar for brightness, more oil to mellow, salt as needed.

Notes

  • Serving: Excellent on arugula and spring greens alongside rich mains like a ragu — any salad that needs to balance a heavy dish. Also good drizzled over roasted vegetables.
  • Presentation: Make it at the table right before dressing the salad — the mortar and pestle is impressive for date nights, and the technique genuinely produces a better emulsion.
  • Variations: Swap yuzu vinegar for sherry or red wine vinegar; add a small garlic clove with the shallot; finish with fresh herbs (chives work well).