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
Change measures:
Times for this recipe
Preparation: 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 5 1 % | 270 40 % | 2,460 120 % | 10,310 120 % |
| Per 100 g | 0 | 1 0 % | 70 10 % | 660 30 % | 2,750 30 % |
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.
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This recipe uses (among others)
Olive oil
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Vinegar
Like these other recipes: Truffade, Maroilles cheese quiche, Chicken nems, Bistro-style beetroot salad, Warm lentil salad, ... See them all 32
Mustard
Like these other recipes: Pasta with mustard-cream sauce, Mayonnaise, Mustard baps, Provençal remoulade sauce, Tomato tart, ... See them all 38
Pepper
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