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 (219 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
Green and red salad with sardines and eggs mimosa
This colourful salad combines green lettuce, rosy beetroot, the flavour of eggs mimosa and sardines, and crunchy croutons.
40 K 30 min.
Harichou salad
A salad combining white beans, green cabbage, toasted croutons and Parmesan shavings.
23 K 45 min.
Mixed tomato salad
This end-of-summer recipe is very simple: just fresh tomatoes with chopped shallot and herbs in a vinaigrette, but we can play up the variety of flavours and colours to make it something with real eye appeal and, above all, delicious!
63 K4.3 20 min.
Eggs with mayonnaise
Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.
86 K5 35 min.
Warm scallop and cabbage salad
This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.
76 K5 30 min.
This recipe uses (among others)
Olive oil
Like these other recipes: Broad bean salad with Parmesan, Beef braised in reduced red wine, Pesto, Carrot-top pesto, Sliced chicken with mushrooms and broccoli, ... See them all 560
Vinegar
Like these other recipes: Pork sautéed with green beans, Asian style, Vol-au-vent, Smoked tomato toast, Small cheese and bacon rolls , Ardennes Salad, ... See them all 37
Mustard
Like these other recipes: Cajun pulled pork, Tomato tart, Mackerel Fillets in White Wine, Endive and walnut salad, Remoulade celery with tarragon and mimosa eggs, ... See them all 46
Fine (or table) salt
Like these other recipes: Sea bass with Indian spices, Italian Meringue, Galette berrichone, Kouign-amann brioche, Apple madeleine cake, ... See them all 105
Other recipes you may also like
Express apple tart
A fine apple tart, very quick to make. April 8th 2020385 K 24.6 55 min.
Oriane's tuna rillettes
Quick to make, delicious as an aperitif. February 21th 2011212 K5 20 min.
Pear and lime meringue pie
A layer of light lime cream and caramelized pears in a crisp pastry case, topped with Italian meringue, which is browned under the grill or with a flame. February 21th 2011268 K 23.8 2 hours 40 min.
Pesto
Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta. July 25th 2020293 K 25 15 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch. March 9th 2020352 K4.8 30 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.