French dressing (vinaigrette)


French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
950K 208 3.9
Grade this recipe:

Last modified on: July 7th 2011

Keywords for this recipe:SauceSaladFrench dressingVinaigretteOilMustardVinegar
For 100 ml, you will need:

Change these quantities to make: 50 ml 100 ml 200 ml 300 ml
How long does it take?
Time required for this recipe:
PreparationStart to finish
7 min.7 min.

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

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
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.
Keeping
A few days in the fridge, in a closed jar.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
821 Kcal or 3,437 Kj< 1 gr2 gr90 gr
41 %<1 %<1 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
657 Kcal or 2,751 Kj< 1 gr1 gr72 gr
33 %<1 %<1 %11 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 100 ml : 0.40 €

Change currency:

Note : These prices are only approximate.

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Source
Home made.
This recipe uses (among others)
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Potimarron (chestnut pumpkin) "au gratin", Verrine of avocado mousse and crab, Beans with tomatoes, Veal Marengo, Escalope of veal in a cream sauce, ... All
VinegarVinegar: You can check-out other recipes which use it, like for example: Salade Niçoise, Cauliflower tabouleh, Quiche Lorraine, Curried tuna cubes, Mayonnaise, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Fine multi-tomato tart, Tomato tart, Lemon Mayonnaise, Celeriac in cream and mustard sauce, Mackerel Fillets in White Wine, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Fine multi-tomato tart, Cheese and tomato tart, Classic French white bread, Eggs in tomato shells, Poppy seed and lemon cake, ... All
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