French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
939K 206 3.9
Last modified on: July 7th 2011
Keywords for this recipe:SauceSaladFrench dressingVinaigretteOilMustardVinegarFor 100 ml, you will need:
- 0
2 tablespoons vinegar - 1
6 tablespoons olive oil - 2
1 teaspoon French mustard - 3
fine (or table) salt - 4
pepper - Total weight: 125 grams
How long does it take?
Time required for this recipe:
| 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.
Keeping:
A few days in the fridge, in a closed jar.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 821 Kcal or 3,437 Kj | < 1 gr | 2 gr | 90 gr |
| 41 % | <1 % | <1 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 657 Kcal or 2,751 Kj | < 1 gr | 1 gr | 72 gr |
| 33 % | <1 % | <1 % | 11 % |
How much will it cost?
- For 100 ml : 0.40 €
Note : These prices are only approximate.
Some recipes that use this recipe
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
245K4.4 1 hour 11 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.
16K5 32 min.
Lentil and cold-meat salad
This salad combines lentils, chunks of cooked meat, sliced hard-boiled eggs, shallot and herbs, with a good vinaigrette dressing.
47K3.8 43 min.
Warm Leek and Potato Salad
This simple salad combines leeks (boiled and thoroughly drained) with sliced potatoes in a good vinaigrette.
37K4.6 40 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
199K4.6 22 min.
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: Stuffed tomatoes and courgettes, Spaghetti Bolognese, Potimarron (chestnut pumpkin) "au gratin", Nanou's tuna tart, Carrot-top pesto, ... All |
| Vinegar: You can check-out other recipes which use it, like for example: Lumberjack turnovers, Sushi, Chicken nems, Artichoke hearts forestier , Mexican ceviche, ... All |
| French mustard: You can check-out other recipes which use it, like for example: Rémoulade dressing, Rémoulette dressing, Raw beetroot salad, Celeriac soup with mustard, Tapenade, ... All |
| Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Mayonnaise, New leavened bread, Paté en croute (terrine in a pie crust), Home-made terrine of foie gras, Gâteau Basque , ... All |
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...1.6M 74.3 4 hours 38 min.
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.286K3.7 1 hour 15 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.530K 24.3 2 hours 34 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.403K4.6 5 hours 27 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.3.0M3.5 1 hour 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-08-01)
Note: We'll never share your email with anyone else.
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.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.
Post your comment or question