French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.05 M 3.9/5 (217 reviews)
7 min.
Easy
100 ml
5 IngredientsLast modified on: July 7th 2011
For 100 ml, you will need:
- 1
2 tablespoons vinegar - 2
6 tablespoons olive oil - 3
1 teaspoon Mustard - 4
fine (or table) salt - 5
pepper - Total weight: 125 grams
Change measures:
Times for this recipe
Preparation: 7 min.
Step by step recipe
Stage 1 - 1 min.
Pour 2 tablespoons vinegar into a jar (old jam jar).
Stage 2 - 1 min.
Add fine (or table) salt.
Stage 3
Put the lid on properly...
Stage 4 - 1 min.
... and shake well. This is necessary to mix vinegar and salt, which works less well once oil is added.
Stage 5 - 1 min.
Open the jar and add 6 tablespoons olive oil.
Stage 6 - 1 min.
Then 1 teaspoon Mustard.
Stage 7 - 1 min.
And pepper.
Stage 8
Put the lid back on the jar...
Stage 9 - 1 min.
... and shake well again to make the vinaigrette.
Stage 10
It's ready.
You can now, if you like, add herbs, shallot, garlic, etc.
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.
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.
Keeping: A few days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 1 RDI=0 % | 90 RDI=10 % | 820 RDI=40 % | 3,440 RDI: 40 % |
| Per 100 g | 0 | 1 RDI=0 % | 70 RDI=10 % | 660 RDI=30 % | 2,750 RDI: 30 % |
How much will it cost?
- For 100 ml : 0.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 69
Mixed tomato salad
This end-of-summer recipe is very simple: just fresh tomatoes with chopped shallot and herbs in a vinaigrette, but we can play up the variety of flavours and colours to make it something with real eye appeal and, above all, delicious!
50 K4.3 20 min.
Warm haricot bean salad
Melt-in-the-mouth haricot beans, pan-fried lardons and croutons with chives and a good vinaigrette dressing.
51 K 40 min.
Dandelion salad
Dandelion salad, a great classic of local and spring recipes, is simply dandelions served with lardons, croutons and a good vinaigrette dressing.
859 55 min.
Chickpea salad
This quick salad includes chickpeas, of course, but with spring onions, radishes and chopped coriander, too.
71 K4.7 15 min.
Harichou salad
A salad combining white beans, green cabbage, toasted croutons and Parmesan shavings.
9,476 45 min.
This recipe uses (among others)
Olive oil
Like these other recipes: Caesar salad, Fougasse with bacon and Comté, Vol-au-vent, Eggs meurette, Breton Pie, ... See them all 515
Vinegar
Like these other recipes: Salade Niçoise, Endive and walnut salad, Cocotte eggs with Comté, Tabbouleh, Mornay onion tart, ... See them all 34
Mustard
Like these other recipes: Mackerel Fillets in White Wine, Tomato tart, Raw beetroot salad, Rémoulette of celeriac, Chicano burger, ... See them all 38
Fine (or table) salt
Like these other recipes: Bonnevaux apple tart, Lille style chicken, Eggs in tomato shells, Tartiflette, Quick stuffed courgettes, ... See them all 99
Other recipes you may also like
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.December 19th 2014304 K4.6 14 hours 6 min.
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.June 11th 2011310 K4 2 hours 60 min.
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.February 21th 2011556 K5 5 min.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.June 28th 2011186 K4.4 1 min.
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...January 19th 2011452 K 63.3 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.