1,543 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

French dressing (vinaigrette)

Name: French dressing (vinaigrette)
Prep time: 7 min
Total time: 7 min
Yield: 100 ml
Cuisine: French
Ingredients: 2 tablespoons vinegar; 6 tablespoons olive oil; 1 teaspoon mustard; fine (or table) salt; pepper

Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.

1.07 M 3.9/5 (217 reviews)

7 min.

Easy

0.40 €

100 ml

5 Ingredients

Last modified on: July 7^th 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

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.

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.

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 %

Possible allergens in this recipe: Sulfites, mustard

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 72

Warm broccoli and Tuna Salad

In this recipe, the broccoli is served only just cooked and still warm with tuna, chopped shallot and cherry tomatoes in a good vinaigrette dressing.
75 K4 25 min.

Chickpea salad

This quick salad includes chickpeas, of course, but with spring onions, radishes and chopped coriander, too.
82 K4.7 15 min.

Beetroot salad with cashew nuts

This pink — almost hot pink — salad gets its colour from the raw beetroot, teamed here with toasted cashew nuts and fried croutons.
60 K5 35 min.

Paimpol salad

This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette.
56 K 13 hours 25 min.

Chicken club sandwich

In this club sandwich: chicken marinated in lime, fried bacon, lettuce, red onion and mayonnaise.
138 K4.1 1 hour 45 min.

This recipe uses (among others)

Other recipes you may also like

Home-made doner kebab

The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or with chips; the Greek version is served with salad in pitta bread. Here's how to make one yourself if your oven has both a grill and a...

May 20^th 2015363 K 15 2 hours 35 min.

Seafood feuillantines

Little savoury "millefeuilles" with a very Breton taste of the sea: a mix of crab and salmon in a herb mayonnaise, piled up between crisp circles of buckwheat pancake.

April 28^th 2013118 K5 50 min.

Frozen cottage cheese with strawberries

Here is a refreshing and very quick recipe (if your fruit is already prepared). In just a few seconds you can enjoy a delicious frozen cream cheese and strawberry dessert, with no need for an ice-cream maker.

April 24^th 201981 K1 15 min.

Risotto-style celeriac

In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock. The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat.

December 30^th 2019103 K 50 min.

Bistro-style red endive salad

Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.

March 11^th 202058 K 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.