French dressing (vinaigrette)


French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
926,6343.9/5 for 199 ratings
Grade this recipe:

Last modified on: July 7th 2011

For 50 ml, you will need:

Change these quantities to make: 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.

Step by step recipe


Stage 1 - 1 min.
French dressing (vinaigrette) : Photo of step #1
Pour 1 tablespoon 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 3 tablespoons olive oil.

Stage 6 - 1 min.
French dressing (vinaigrette) : Photo of step #6
Then ½ 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.

Keeping:

A few days in the fridge, in a closed jar.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
410 Kcal or 1,717 Kj< 1 gr1 gr45 gr
21 %<1 %<1 %7 %
Per 100 g
Energetic valueProteins CarbohydratesFats
657 Kcal or 2,751 Kj< 1 gr1 gr72 gr
33 %<1 %<1 %11 %
% 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).

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See all recipes that use it

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: Breton leek and mushroom tart, Roast Brussels sprouts with sage and lemon, Fish fillet with preserved lemons, Sea bass with coriander cream en papillote, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All
VinegarVinegar: You can check-out other recipes which use it, like for example: Raw beetroot salad, Warm lentil salad, Sushi, Vol-au-vent, Mexican ceviche, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Lemon Mayonnaise, Fine multi-tomato tart, Mini cheese and mustard toasts, Pan-fried scallops and chanterelles with Noilly Prat sauce, Rémoulette of celeriac, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Shortcrust pastry (pâte brisée), Express chilli con carne, Classic French white bread, Fish fillet in express cooking envelope, Puff or flaky pastry (pâte feuilletée), ... All

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