1,563 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

French dressing (vinaigrette)

Name: French dressing (vinaigrette)
Prep time: 7 min
Total time: 7 min
Yield: 100 ml
Cuisine: French
Ingredients: 2 tablespoons vinegar; 6 tablespoons olive oil; 1 teaspoon mustard; fine (or table) salt; pepper

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 Ingredients

Last modified on: July 7^th 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.

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.

Keeping: A few days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	1 RDI=0 %	90 RDI=10 %	820 RDI=40 %	3,440 RDI: 40 %
Per 100 g	0	1 RDI=0 %	70 RDI=10 %	660 RDI=30 %	2,750 RDI: 30 %

Possible allergens in this recipe: Sulfites, mustard

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.
63 K 35 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.

Harichou salad

A salad combining white beans, green cabbage, toasted croutons and Parmesan shavings.
23 K 45 min.

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.

Mixed salad stack

A stack ("pressé" in French) can be made of sliced vegetables or other ingredients piled up and pressed in a ring mould to keep them in shape. The ring is removed before serving. This stack consists of tomato, avocado, red onion, hard-boiled egg and anchovy fillets. Serve surrounded with with a...
78 K5 30 min.

This recipe uses (among others)

Other recipes you may also like

Vegetable rosette tart

Blanched courgettes and carrots arranged in a rosette with a feta filling.

October 6^th 2010191 K3.8 1 hour 55 min.

Liège waffles

Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.

July 12^th 2011278 K5 1 hour 55 min.

Fillets of sole meunière

Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the bone.

November 10^th 2014217 K4.3 25 min.

Apple and Blackcurrant Brioche Pies

These brioche pies look like muffins with their "mushroom" tops. They are filled with quartered apples and a little blackcurrant jelly.

September 10^th 201867 K4.5 2 hours 55 min.

Duo of slow-cooked pork

Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.

November 18^th 201889 K 4 hours 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.