French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.05 M 3.9/5 (217 reviews)
7 min.
Easy
300 ml
5 IngredientsLast modified on: July 7th 2011
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 RDI=1 % | 270 RDI=40 % | 2,460 RDI=120 % | 10,310 RDI: 120 % |
| Per 100 g | 0 | 1 RDI=0 % | 70 RDI=10 % | 660 RDI=30 % | 2,750 RDI: 30 % |
How much will it cost?
- For 300 ml : 1.20 €
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 69
Baby spinach salad
It might not be obvious, but spinach can be eaten raw, as in this salad, where the leaves are shredded and mixed with croutons, lardons (bacon bits) and hard-boiled eggs.
90 K 45 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.
27 K 45 min.
Beetroot and black radish salad
The slight bitterness of black radish goes well with the sweetness of beetroot in this very simple salad recipe.
32 K 30 min.
Chickpea salad
This quick salad includes chickpeas, of course, but with spring onions, radishes and chopped coriander, too.
71 K4.7 15 min.
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
283 K4.4 1 hour 15 min.
This recipe uses (among others)
Olive oil
Like these other recipes: Eggs en Cocotte à la Française, Enchiladas, Endives , Cretan Bread, Penne with purple artichokes, ... See them all 519
Vinegar
Like these other recipes: Sushi, Bruschetta, Mexican ceviche, Endive and walnut salad, Spinach parmentier, ... See them all 35
Mustard
Like these other recipes: Creamy Winter Vegetable Soup, Filet mignon with mustard and tarragon sauce, Crispy smoked salmon and herb rolls, Rabbit with mustard, Mayonnaise, ... See them all 39
Fine (or table) salt
Like these other recipes: Flamiche, Hasselback or "Swedish-style" potatoes, Mixed salad stack, Spicy hot toasted cashew nuts, Tomato sauce (with fresh tomatoes), ... See them all 99
Other recipes you may also like
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.77 M 23.4 40 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.February 21th 2011527 K 44.3 25 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.May 23th 20171.21 M 23.8 6 hours 30 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.43 M 14.8 1 hour 15 min.
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.October 3rd 2010879 K3.8 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.