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.
1.07 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
Cherry tomato and two cabbage salad
Green and red cabbage with cherry tomatoes make up this quick fall salad.
31 K 25 min.
Cajun-style lentil salad
If you have leftover pulled pork, try this recipe to transform it into a delicious, Cajun-style, warm lentil salad.
35 K 40 min.
Brussels-Bombay salad
For this salad, two main flavors, raw Brussels sprouts and curry croutons, make a surprisingly delicious combination.
14 K 40 min.
Shiro-goma salad
Sesame-marinated chicken, soy sauce, lime and vegetables for this Japanese-inspired salad.
22 K 55 min.
Tahitian salad
This Tahitian-inspired salad combines fish cured in lemon juice with lettuce, tomatoes and raw mushrooms.
49 K5 45 min.
This recipe uses (among others)
Olive oil
Like these other recipes: Fish fillet with preserved lemons, Pan-fried fish fillets, braised cabbage with Noilly Prat, Bistro-style red endive salad, Warm chicken salad, Lumberjack turnovers, ... See them all 548
Vinegar
Like these other recipes: Artichoke hearts forestier , Montbenoit's canapés, Truffade, Special Cheese and Walnut Sticks, Cauliflower tabbouleh, ... See them all 37
Mustard
Like these other recipes: Mackerel rillettes, Crispy smoked salmon and herb rolls, Pan-fried scallops and chanterelles with Noilly Prat sauce, Avocado mayonnaise, Larded pork tenderloin, ... See them all 44
Fine (or table) salt
Like these other recipes: Foie gras ballotine, Naan, Chocolate mousse with hazelnuts, Hasselback or "Swedish-style" potatoes, Gâteau Basque , ... See them all 103
Other recipes you may also like
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or with chips; the Greek version is served with salad in pitta bread. Here's how to make one yourself if your oven has both a grill and a... May 20th 2015362 K 15 2 hours 35 min.
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes. March 25th 2020163 K 50 min.
Leopard cake
Under this little name, which will please children a lot, is a marbled vanilla-chocolate cake where the chocolate is inserted in the form of lines, which gives to the cut this famous pattern, which imitates the coat of the leopard. March 12th 202340 K1 4 hours 10 min.
Like MaronSui's
Perhaps you've heard of "MaronSui's", those chestnut mousses you find in shops? Here's a much better homemade version, easy enough to make. May 26th 202430 K 2 2 hours 30 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011299 K4.2 1 hour 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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.