French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
926,3483.9/5 for 199 ratings
Grade this recipe: Last modified on: July 7th 2011
For 100 ml, you will need:
- 0
2 tablespoons vinegar - 1
6 tablespoons olive oil - 2
1 teaspoon French mustard - 3
fine (or table) salt - 4
pepper
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 7 min. | 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 French 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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 821 Kcal or 3,437 Kj | < 1 gr | 2 gr | 90 gr |
| 41 % | <1 % | <1 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 657 Kcal or 2,751 Kj | < 1 gr | 1 gr | 72 gr |
| 33 % | <1 % | <1 % | 11 % |
How much will it cost?
- For 100 ml : 0.40 €
Note : These prices are only approximate.
Some recipes that use this recipe
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Source
Home made.More recipes?
This recipe uses (among others) | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Mozzarella pasta bake, Celeriac and mushroom gratin, Artichokes with beef, Chicken and mushroom pie, Eggs in tomato shells, ... All |
| Vinegar: You can check-out other recipes which use it, like for example: Raw beetroot salad, Pan bagnat, Rémoulade dressing, Special Cheese and Walnut Sticks, Montbenoit's canapés, ... All |
| French mustard: You can check-out other recipes which use it, like for example: Celeriac in cream and mustard sauce, Pasta with mustard-cream sauce, Vegetable pie, Filet mignon with mustard and tarragon sauce, Tomato tart, ... All |
| Pepper: You can get more informations, or check-out other recipes which use it, for example: Sautéd mushrooms with spring onions and cured ham, Tandoori-flavoured chicken with leeks, Turban of sole with langoustines, Fish fillet in express cooking envelope, Leek and potato soup, ... All |
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