French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
839,2193.9/5 for 178 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
How long does it take?
Time required for this recipe:
Keeping: A few days in the fridge, in a closed jar.
| Preparation | Start to finish |
|---|---|
| 7 min. | 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 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 that use this recipe: 5
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Source
Home made.More recipes?
This recipe uses (among others) | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Endives , Vegetable stock, Ratatouille, Raw beetroot mousse with walnuts, Fish fillet in express cooking envelope, ... All |
| Vinegar: You can check-out other recipes which use it, like for example: Lumberjack turnovers, Vol-au-vent, Small cheese and bacon rolls , Truffade, Rillettes stuffed mushrooms, ... All |
| French mustard: You can check-out other recipes which use it, like for example: Caesar salad, Endive and walnut salad, Rémoulette of celeriac, Fine multi-tomato tart, Larded pork tenderloin, ... All |
| Pepper: You can get more informations, or check-out other recipes which use it, for example: Crispy cheese parcels, Kérinou slices, Cretan salad, Upside-down Parmentier, Spinach fritters, ... All |
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