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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 scallop and cabbage salad

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This salad, inspired by French bistro cuisine, combines cabbage with fried potatoes and lardons, and hard-boiled eggs in a vinaigrette dressing.
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This rustic traditional dish (literally "peasant salad") combines cold sliced potatoes and green beans (cooked separately) with chopped red onion and fried lardons. The salad is finished with a vinaigrette dressing and parsley, or your choice of herbs.
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Warm cauliflower salad with two cheeses

For this recipe, the cauliflower is steamed until just tender, then mixed while still warm with diced Mimolette and Cantal cheeses and a good vinaigrette.
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Shiro-goma salad

Sesame-marinated chicken, soy sauce, lime and vegetables for this Japanese-inspired salad.
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