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French dressing (vinaigrette)

French dressing (vinaigrette)

Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.

828,7043.9/5

Grade this recipe :

Last modified on: July 7th 2011

For 100 ml, you will need:

Change for: 50 ml 100 ml 200 ml 300 ml

How long does it take?

PreparationStart to finish
7 min.7 min.
Preservation: A few days in the fridge, in a closed jar

Step by step recipe

Stage 1
1 min.
French dressing (vinaigrette) : Photo of step #1 Pour 2 tablespoons vinegar into a jar (old jam jar).
Stage 2
1 min.
Stage 3
French dressing (vinaigrette) : Photo of step #3 Put the lid on ...
Stage 4
1 min.
French dressing (vinaigrette) : Photo of step #4 ... and shake well. This is necessary to mix vinegar and salt, which works less well once oil is added.
Stage 5
1 min.
French dressing (vinaigrette) : Photo of step #5 Open the jar and add 6 tablespoons olive oil.
Stage 6
1 min.
French dressing (vinaigrette) : Photo of step #6 Then 1 teaspoon French mustard.
Stage 7
1 min.
French dressing (vinaigrette) : Photo of step #7 And pepper.
Stage 8
French dressing (vinaigrette) : Photo of step #8 Put the lid back on the jar...
Stage 9
1 min.
French dressing (vinaigrette) : Photo of step #9 ... and shake well again to make the vinaigrette.
Stage 10
French dressing (vinaigrette) : Photo of step #10 It's ready.

You can now, if you like, add herbs, shallot, garlic, etc.
Stage 11
You can also see the complete video of this recipe.

Remarks

It's important to keep the ratio of 3 times oil to vinegar.

The more mustard you add, the thicker your vinaigrette will be.

You can prepare your vinaigrette beforehand and keep it sealed in the fridge. If you add herbs, onion or shallot, I suggest that you put them in only at the last minute, otherwise vinaigrette will "burn" them if they stay in too long. The best method is to add these to your salad, then pour on vinaigrette just before serving.

About herbs, please note that they are not just a "cosmetic" addtion, they add both flavour and finesse to your dressing. I particularly like parsley and chives, but there are many others.

I'm sure that when you have tasted your own vinaigrette, you will never buy those ersatz vinaigrettes from the supermarket again.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
821<1 gr2 gr90 gr
41 %<1 %<1 %14 %
Per 100 g
CaloriesProteins CarbohydratesFats
657<1 gr1 gr72 gr
33 %<1 %<1 %11 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 100 ml : 0.40 €

Note : These prices are only approximate.

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Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Confit of carrots with bacon, Celeriac and mushroom gratin, Thin endive tart, Pan-fried scallops and chanterelles with Noilly Prat sauce, Rustic chicken and mushroom pie, ... All
VinegarVinegar: You can check-out other recipes which use it, like for example: Rémoulade dressing, Truffade, Quiche Lorraine, Raw beetroot salad, Pan bagnat, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Vegetable pie, Rémoulade dressing, Hamburgers, Mackerel Fillets in White Wine, Crispy smoked salmon and herb rolls, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: X-Files cookies, Household cake (Gâteau de ménage), Express chilli con carne, Little lemon biscuits, Italian Meringue, ... All

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