French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.0M 216 3.9
Last modified on: July 7th 2011
Keywords for this recipe: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:
| 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.
Source
Home made.
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: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Pea and avocado salad
This very green salad recipe combines the soft texture of peas, avocado and hard-boiled eggs with the crunch of flaked almonds. Shavings of Mimolette add a colourful finishing touch with both flavour and bite.
29K 29 min.
Warm lentil salad
Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette.
172K4.6 53 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.
61K3.8 43 min.
Warm autumn salad
Not quite "surf and turf", but land meets sea in this salad which combines poached fish with cauliflower and buttery fried croutons.
38K4.3 45 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.
33K5 32 min.
This recipe uses (among others)
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Lille style chicken, Pumpkin and red-bean tortillas, Polenta, Flamiche, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... All |
 | Vinegar: You can check-out other recipes which use it, like for example: Broad bean salad with Parmesan, Tabbouleh, Sushi, Salade Niçoise, Quiche Lorraine, ... All |
 | French mustard: You can check-out other recipes which use it, like for example: Rémoulette of celeriac, Spiced butternut gratin, Endive and walnut salad, Mini cheese and mustard toasts, Tapenade, ... All |
 | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Quick stuffed courgettes, Flamiche, Mixed tomato salad, Panzanella, Rémoulade dressing, ... 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. December 31th 2011
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.305K3.7 1 hour 15 min. February 21th 2011
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.601K 24.4 2 hours 34 min. June 26th 2019
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.423K4.6 5 hours 27 min. October 30th 2021
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.3.3M3.5 1 hour 9 min. June 5th 2015
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-12-03)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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 e-mail address 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.