French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
834,7133.9/5 for 173 ratings
Last modified on: July 7th 2011
For 100 ml, you will need:
- 1
2 tablespoons vinegar - 2
6 tablespoons olive oil - 3
1 teaspoon French mustard - 4
fine (or table) salt - 5
pepper - Total weight: 125 grams
Change for:
Measures:
How long does it take?
Fulfillment
| Preparation | Start to finish |
|---|---|
| 7 min. | 7 min. |
Preservation:
A few days in the fridge, in a closed jarStep 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 French 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.
Nutritional information
How much will it cost?
- For 100 ml : 0.40 €
Recipes which use this 5
 |  |  |  |  |
Source
Home made.More recipes?
This recipe use (among others) | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Mushroom and artichoke omelette, Pan-fried chicken breast on mozzarella, Tomato and cream cheese terrine, Fougasse with bacon and Comté, Fried bread with leek and poached egg , ... All |
| Vinegar: You can check-out other recipes which use it, like for example: Cauliflower tabouleh, Curried tuna cubes, Lumberjack turnovers, Chicken nems, Spicy seafood plancha, ... All |
| French mustard: You can check-out other recipes which use it, like for example: Crispy smoked salmon and herb rolls, Caesar salad, Rémoulette of celeriac, Rémoulade dressing, Mackerel Fillets in White Wine, ... All |
| Pepper: You can get more informations, or check-out other recipes which use it, for example: Scallops with green asparagus tips and parmesan, Cod loin with saffron, Baked potoatoes with herb butter or cream , Seven-hour lamb, Small ratatouille with , ... All |
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