Best 10 Best French Vinaigrette Recipes

FRENCH SALAD DRESSING

Steps:

• Peel and finely chop 1 small shallot (2 tablespoons of chopped shallot) and add it to the mason-type jar;
• Add 2 tablespoons of vinegar (White Wine Vinegar, but you can also use red or champagne vinegar);
• Add 6 tablespoons of extra virgin olive oil (Tip: to create the best vinaigrette you'll need to keep this proportion of vinegar to oil 1:3);
• Add a teaspoon of Dijon mustard;
• Add about a 1/4 teaspoon of salt.
• Season with freshly ground black pepper;
• OPTIONAL: add a teaspoon of Maple syrup to balance out acidity;
• Put the lid on the jar and mix well. You can use it immediately or it can be kept in a refrigerator for about a week. Pour over your favorite salad.

CLASSIC FRENCH VINAIGRETTE

Steps:

• Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in 1/2 cup extra-virgin olive oil. Season with salt and pepper to taste.
• Store jar in refrigerator if making ahead and shake well before using.
• Serve with 2 large heads Bibb, butter, or romaine lettuce that has been washed and dried well. Tear lettuce leaves into bite-size pieces and toss with dressing.

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Steps:

• Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
• Let stand 10 minutes to rehydrate dried herbs and blend flavors.
• Shake again then dress salad as desired.
• Note -- I recommend the lemon dressing on spinach.
• Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
• Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
• Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

FRENCH SALAD DRESSING (FRENCH VINAIGRETTE)

Steps:

• Place ingredients in a jar and shake well until combined. Adjust salt and pepper to taste. Let rest for 5 minutes before using, or keep up to 2 weeks.
• Small Batch: Use to dress 4 handfuls of leafy greens.

BASIC FRENCH VINAIGRETTE

Steps:

• In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

CLASSIC VINAIGRETTE

Steps:

• Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE

Steps:

• In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

FRENCH VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, salt, mustard, and pepper until salt is dissolved. Add oil in a slow stream, whisking until emulsified.

THE BEST VINAIGRETTE IN THE WORLD EVER, EVER

Steps:

• Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it.
• Leave it to sit for at least half an hour before serving to allow the garlic to infuse.