French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.0M 3.9/5 based on 217 reviews
Last modified on: July 7th 2011
Keywords for this recipe:For 300 ml, you will need:
- 1
6 tablespoons vinegar - 2
18 tablespoons olive oil - 3
3 teaspoons Mustard - 4
fine (or table) salt - 5
pepper - Total weight: 375 grams
How long will it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 7 min. | 7 min. |
Step by step recipe
Stage 1 - 1 min.
Pour 6 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 18 tablespoons olive oil.
Stage 6 - 1 min.
Then 3 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,463 Kcal or 10,312 Kj | 1 gr | 6 gr | 271 gr |
| 123 % | <1 % | 1 % | 41 % |
| 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 300 ml : 1.20 €
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 recipe
Purple sprouting broccoli and endive salad
This crunchy salad combines endives with purple sprouting broccoli and radishes in a good herb vinaigrette.
22K 31 min.
Warm lentil salad
Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette.
176K4.6 53 min.
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
174K4.3 45 min.
Tahitian salad
This Tahitian-inspired salad combines fish cured in lemon juice with lettuce, tomatoes and raw mushrooms.
27K 43 min.
White asparagus salad
This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.
117K4.3 48 min.
This recipe uses (among others)
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Raw beetroot salad, Turban of sole with langoustines, Potimarron and celeriac autumn soup, Baked potatoes with poached egg and tuna sauce , Cod loin with saffron, ... All |
 | Vinegar: You can check-out other recipes which use it, like for example: Small cheese and bacon rolls , Sushi, Mayonnaise, Vol-au-vent, Curried tuna cubes, ... All |
 | Mustard: You can check-out other recipes which use it, like for example: Spiced butternut gratin, Rémoulette dressing, Mustard baps, Leek and broccoli "à la flamande", Mackerel rillettes, ... All |
 | Pepper: You can get more informations, or check-out other recipes which use it, for example: Lille style chicken, Leek and tuna loaf, Oven-roasted Sprouts, Green beans "Napoléon", Parcels of fish fillet in spinach, ... All |
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...1.6M 74.3 4 hours 38 min. December 31th 2011
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.311K3.7 1 hour 15 min. February 21th 2011
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.612K 24.4 2 hours 34 min. June 26th 2019
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.430K4.6 5 hours 27 min. October 30th 2021
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.3.4M3.5 1 hour 9 min. June 5th 2015
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
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.