1,566 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

1.08 M 3.9/5 (219 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

Nanou's red cabbage salad

If you are used to the usual red cabbage salad (just cabbage in a vinaigrette), I hope you will be agreeably surprised with this more sophisticated version using herbs, diced Parmesan and fried croutons.
48 K 30 min.

Cornouaillaise salad

This salad combines the soft texture of haricot beans with the crunch of croutons. Translator's note: Brittany has its own equivalent of the British Cornwall (hence the similar name), showing how close the languages and cultural roots of the two regions are.
38 K 12 hours 60 min.

White asparagus salad

This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.
138 K4.3 50 min.

Salad lyonnaise

Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions.
43 K 45 min.