Cooking-ez.com

1,017 easy and fully explained recipes, with 12,410 photos and 77 videos

French dressing (vinaigrette)


French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
836,7223.9/5 for 173 ratings
Grade this recipe:

Last modified on: July 7th 2011

For 100 ml, you will need:

Change for:

How long does it take?

Time required
PreparationStart to finish
7 min.7 min.
Keeping:
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

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.

Nutritional information

% 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?

Note : These prices are only approximate

Change currency:

Recipes which use this 5

Warm Leek and Potato Salad
Warm Leek and Potato Salad
Cervelas salad
Cervelas salad
Warm scallop and cabbage salad
Warm scallop and cabbage salad
French bean salad with vinaigrette
French bean salad with vinaigrette
Comtoise endive salad
Comtoise endive salad

Source

Home made.

More recipes?

This recipe uses (among others)
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Chicken pie, Polenta with spinach and soft-poached egg, Cauliflower curry, Filet mignon with mustard and tarragon sauce, Cretan Bread, ... All
VinegarVinegar: You can check-out other recipes which use it, like for example: Special Cheese and Walnut Sticks, Chicken nems, Lumberjack turnovers, Montbenoit's canapés, Curried tuna cubes, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Pork chops in the oven, Creamy Winter Vegetable Soup, Rémoulette dressing, Mayonnaise, 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: Kouign-amann brioche, Comtoise stuffed tomatoes, Kugelhof for Nanou, Small cheese and bacon rolls , Crackers, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page