French dressing (vinaigrette)

A recipe from cooking-ez.com

For 100 ml, you will need:

• 1 5 tablespoons vinegar
• 2 5 tablespoons olive oil
• 3 ½ tablespoon mustard
• 4 Fine (or table) salt (optional)
• 5 Pepper
• Total weight: 160 grams

Times:

Preparation
6 min.

Step by step recipe

• 1: Pour 5 tablespoons vinegar into a jar (old jam jar).
• 2: If desired, add the Fine (or table) salt, and quickly stir it into the vinegar with a spoon (it dissolves better in vinegar alone).
• 3: Add 5 tablespoons olive oil.
• 4: Then ½ tablespoon mustard.
• 5: And finally, the pepper.
• 6: Close the lid tightly, and shake the jar for a few seconds to mix the dressing.
• 7: Your salad dressing is ready.
  Now, if you'd like, you can add a few extra ingredients: herbs, chopped shallots, etc.
• 8: You can also see the complete video of this recipe.

Remarks

Salt is optional, since the mustard is already salty and will add salt to the dressing, but it might not be salty enough for your taste—in that case, of course, add more.
The standard ratio is half oil, half vinegar, but if you prefer, you can also increase the amount of oil for a thicker vinaigrette.
As for herbs, note that they aren’t just a decorative addition—herbs add an incomparable finesse to a “simple” vinaigrette, a touch of freshness that pairs perfectly with its acidity. You can add them to taste. I particularly like flat-leaf parsley, chives, and chervil, but there are others.
Once you taste your own vinaigrette—perhaps with a few herbs added—you’ll never want to buy those store-bought, watery sauces again.

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