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French dressing (vinaigrette)


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
Grade this recipe:

Last modified on: July 7th 2011

For 100 ml, you will need:

Change those ingredients for: 50 ml 100 ml 200 ml 300 ml

How long does it take?

Time required for this recipe:
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

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Recipes that use this recipe: 5

Mixed salad
Mixed salad
Warm chicken salad
Warm chicken salad
Comtoise endive salad
Comtoise endive salad
Chicken and Avocado Salad
Chicken and Avocado Salad
Beetroot salad with cashew nuts
Beetroot salad with cashew nuts

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: Endives , Vegetable stock, Ratatouille, Raw beetroot mousse with walnuts, Fish fillet in express cooking envelope, ... All
VinegarVinegar: 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 mustardFrench 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
PepperPepper: 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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