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
Endive and cheese salad with croutons
This starts out as a classic salad of shredded endives, but is pepped up with sliced spring onions, fried croutons and chunks of cheese.
61 K 35 min.
Paimpol salad
This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette.
56 K 13 hours 25 min.
Crunchy spring salad
Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette.
70 K4.6 30 min.
Warm Leek and Potato Salad
This simple salad combines leeks (boiled and thoroughly drained) with sliced potatoes in a good vinaigrette.
77 K4.6 40 min.
French bean salad with vinaigrette
A very simple recipe for a salad of green (or yellow) French beans: The beans are boiled first, then thoroughly drained and served mixed with herbs, chopped shallot and a good vinaigrette (french dressing).
79 K4.6 9 min.
This recipe uses (among others)
Olive oil
Like these other recipes: Broken eggs with mushrooms, Tomato foccacia, Pollack fillet baked with rice and vegetables., Zucchini and tomato tartines au gratin, Involtinis, ... See them all 551
Vinegar
Like these other recipes: Maroilles cheese quiche, Cocotte eggs with Comté, Remoulade celery with tarragon and mimosa eggs, Bistro-style beetroot salad, Bruschetta, ... See them all 37
Mustard
Like these other recipes: Beurre d'escargot, Cauliflower tabbouleh, Tomato, mustard and tuna cake, Lemon Mayonnaise, Raw beetroot salad, ... See them all 46
Fine (or table) salt
Like these other recipes: Puff or flaky pastry (pâte feuilletée), Old style brioche, Antoinette's caramelized apple cake, Sea bass with Indian spices, Yeast-based flaky dough (for croissants), ... See them all 103
Other recipes you may also like
Pistachio cake
Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping. March 3rd 202151 K 1 hour 55 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025355 K5 1 hour 15 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016256 K4.4 2 hours 2 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011299 K4.2 1 hour 4 min.
Express apple tart
A fine apple tart, very quick to make. April 8th 2020383 K 24.6 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
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.