This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.08 M 3.9/5 (217 reviews)
7 min.
Easy
0.40 €
100 ml
5 IngredientsLast modified on: July 7th 2011
For 100 ml, you will need:
- 1
2 tablespoons vinegar - 2
6 tablespoons olive oil - 3
1 teaspoon mustard - 4
fine (or table) salt - 5
pepper - Total weight: 125 grams
Times for this recipe
Preparation: 7 min.
Step by step recipe
Stage 1 - ⌛ 1 min.
Pour 2 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 6 tablespoons olive oil.
Stage 6 - ⌛ 1 min.
Then 1 teaspoon 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.
How much will it cost?
- For 100 ml : 0.40 €
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 72
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.
62 K4.3 45 min.
Warm salad of potatoes and purple artichokes
This salad combines red onion, purple artichokes cut small and slices of warm potato, dressed with a good vinaigrette.
116 K3.8 55 min.
Warm broccoli and Tuna Salad
In this recipe, the broccoli is served only just cooked and still warm with tuna, chopped shallot and cherry tomatoes in a good vinaigrette dressing.
77 K4 25 min.
Cherry tomato and green bean salad
Here is a quick recipe for a very simple but delicious summer or late summer salad.
32 K 35 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
244 K4.6 25 min.
This recipe uses (among others)
Olive oil
Like these other recipes: Lentils with sorrel and feta cheese, Late-season tomato sauce, Beef braised in reduced red wine, Green asparagus omelette, Moussaka, ... See them all 560
Vinegar
Like these other recipes: Tzatziki, Dandelion salad, Broad bean salad with Parmesan, Cocotte eggs with Comté, Tabbouleh, ... See them all 37
Mustard
Like these other recipes: Cabbage and cheddar quiche, Potimarron and celeriac autumn soup, Celeriac in cream and mustard sauce, Spiced butternut gratin, Beurre d'escargot, ... See them all 46
Fine (or table) salt
Like these other recipes: Chestnut moelleux, Cherry tomato and two cabbage salad, Naan, Brioche dough, Fine multi-tomato tart, ... See them all 105
Other recipes you may also like
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes". May 30th 2020353 K4.7 20 min.
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste. February 21th 2011287 K4.3 1 hour 25 min.
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits. September 17th 2013693 K5 20 min.
How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to. August 3rd 2012140 K4.3 10 min.
Praline
Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc. August 3rd 2012283 K3.5 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
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.