French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.06 M 3.9/5 (217 reviews)
7 min.
Easy
200 ml
5 IngredientsLast modified on: July 7th 2011
For 200 ml, you will need:
- 1
4 tablespoons vinegar - 2
12 tablespoons olive oil - 3
2 teaspoons Mustard - 4
fine (or table) salt - 5
pepper
Change measures:
Times for this recipe
Preparation: 7 min.
Step by step recipe
Stage 1 - 1 min.
Pour 4 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 12 tablespoons olive oil.
Stage 6 - 1 min.
Then 2 teaspoons 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 3 RDI=0 % | 180 RDI=30 % | 1,640 RDI=80 % | 6,870 RDI: 80 % |
| Per 100 g | 0 | 1 RDI=0 % | 70 RDI=10 % | 660 RDI=30 % | 2,750 RDI: 30 % |
How much will it cost?
- For 200 ml : 0.80 €
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 70
Douarnenez salad
For this Breton-inspired salad, warm white beans, sardine fillets and slices of radish, a delicious mix for a triple contrast: land and sea, crunchy and soft, hot and cold.
5,227 55 min.
Tahitian salad
This Tahitian-inspired salad combines fish cured in lemon juice with lettuce, tomatoes and raw mushrooms.
38 K5 45 min.
Green and red salad with sardines and eggs mimosa
This colourful salad combines green lettuce, rosy beetroot, the flavour of eggs mimosa and sardines, and crunchy croutons.
28 K 30 min.
Warm autumn salad
Not quite "surf and turf", but land meets sea in this salad which combines poached fish with cauliflower and buttery fried croutons.
52 K4.3 45 min.
Purple sprouting broccoli and endive salad
This crunchy salad combines endives with purple sprouting broccoli and radishes in a good herb vinaigrette.
30 K 35 min.
This recipe uses (among others)
Olive oil
Like these other recipes: Endive and beer soup, Two-cheese vegetable gratin, Vegetable stock, Beef braised in reduced red wine, Marinated tuna with herbs, ... See them all 526
Vinegar
Like these other recipes: Pan bagnat, Ardennes Salad, Cauliflower tabbouleh, Endive and walnut salad, Lumberjack turnovers, ... See them all 35
Mustard
Like these other recipes: Endive and walnut salad, Pan-fried scallops and chanterelles with Noilly Prat sauce, Hearty potato and ham gratin, Tomato tart, Crispy smoked salmon and herb rolls, ... See them all 40
Fine (or table) salt
Like these other recipes: Yeast-based flaky dough (for croissants), "Psychedelic" sandwich bread, Pretzels, Shortcrust pastry (pâte brisée), Chinese style chicken, ... See them all 100
Other recipes you may also like
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.November 6th 2011170 K5 4 hours 45 min.
Two-stage beef chuck
This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.April 27th 2017112 K4.3 3 hours 60 min.
Leek and artichoke tart à la piémontaise
This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan. The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.December 7th 201656 K5 1 hour 25 min.
Gratin du Nord
This gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese.January 21th 201883 K5 1 hour 35 min.
Souda salad
The port of Souda in Crete is the inspiration for this colourful salad, combining cucumber and tomatoes with feta cheese. This salad is best served cold from the fridge, perfect for a hot summer's day.July 7th 201945 K 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.