French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
926,3503.9/5 for 199 ratings
Grade this recipe: Last modified on: July 7th 2011
For 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
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In this recipe, the broccoli is served only just cooked and still warm with tuna, chopped shallot and cherry tomatoes in a good vinaigrette dressing.
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This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette.
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This simple winter salad recipe combines red cabbage with spring onions (or chives) in a good vinaigrette.
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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: Involtinis, Mexican tart, Moussaka, Rabbit with mustard, Bolognaise lasagne, ... All |
| Vinegar: You can check-out other recipes which use it, like for example: Cauliflower tabouleh, Warm lentil salad, Bistro-style beetroot salad, Artichoke hearts forestier , Rémoulade dressing, ... All |
| French mustard: You can check-out other recipes which use it, like for example: Lemon Mayonnaise, Tomato tart, Beurre d'escargot, Caesar salad, Pasta with mustard-cream sauce, ... All |
| Pepper: You can get more informations, or check-out other recipes which use it, for example: Chicken breasts with tarragon, Beurre blanc sauce, Bistro-style beetroot salad, Filo leeks and cheese tart, Green avocado salad, ... All |
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