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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.

830,7893.9/5

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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.
French dressing (vinaigrette) : Photo of step #2 Add fine (or table) salt.
Stage 3
French dressing (vinaigrette) : Photo of step #3 Put the lid on properly...
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
French dressing (vinaigrette) : Photo of step #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

% 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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Recipes which use this 5

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Beetroot salad with cashew nuts
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Warm scallop and cabbage salad
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Red cabbage salad with chives
Valay salad
Valay salad
Source: Home made.
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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: Potato tortilla (Spanish omelette), Cretan Bread, Prawn salad with a crunch, Eggs with tomatoes and courgettes, Spaghetti with mushrooms, ... All
VinegarVinegar: You can check-out other recipes which use it, like for example: Montbenoit's canapés, Endive and walnut salad, Special Cheese and Walnut Sticks, Cocotte eggs with Comté, Rémoulade dressing, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Caesar salad, Crispy smoked salmon and herb rolls, Larded pork tenderloin, Raw beetroot salad, Vegetable pie, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Chocolate sweetcrust pastry, Chocolate mousse with hazelnuts, Tartiflette, Quick stuffed courgettes, Shortcrust pastry (pâte brisée), ... All

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