This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
French dressing (vinaigrette)
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 IngredientsLast modified on: July 7th 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.
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.
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
Jerusalem artichoke salad
This very simple salad combines thick slices of tender Jerusalem artichokes with chopped hard-boiled eggs. The salad can be served warm, with the artichokes freshly cooked, or cold later.
56 K 15 min.
Mixed salad
Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette).
303 K4.6 1 hour
Prawn salad with a crunch
This salad combines contrasting crunchy ingredients (radish, cucumber, gherkins, onions) with the softer textures of cold rice and tomatoes. The oven-roasted prawns are addded hot. The salad is brought together with herbs and a vinaigrette dressing.
114 K3.5 1 hour 55 min.
Greek salad with chicken
This Greek-inspired recipe, in which tomatoes, zucchini and diced feta are accompanied by sautéed chicken pieces, is typical of simple, delicious summer salads.
26 K 45 min.
Comtoise endive salad
An endive salad given a hearty boost with fried croutons, diced Comté cheese and Morteau sausage.
43 K 30 min.
This recipe uses (among others)
Olive oil
Like these other recipes: Raw beetroot mousse with walnuts, Aperitif rolls, Creamy risotto with vegetables , Cauliflower coconut curry, Stuffed mushrooms au gratin, ... See them all 543
Vinegar
Like these other recipes: Rémoulade dressing, Sushi, Chicken nems, Rillettes stuffed mushrooms, Mexican ceviche, ... See them all 37
Mustard
Like these other recipes: Rémoulette of celeriac, Filet mignon with mustard and tarragon sauce, Whiting fillet with mustard carrots, Thin cherry tomato and pesto tart, Crispy smoked salmon and herb rolls, ... See them all 44
Fine (or table) salt
Like these other recipes: Fish fillet in express cooking envelope, Brioche dough, Tomato feuilleté with pesto, Tomato and cream cheese terrine, Leek and potato soup, ... See them all 103
Other recipes you may also like
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners. January 19th 2011473 K 63.3 2 hours 45 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011325 K3.8 25 min.
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you... October 13th 2010265 K4.9 25 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes. June 13th 2024449 K4.3 20 min.
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel. May 8th 2011205 K4.6 2 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a 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.