French Vinaigrette (The Ultimate Guide)
This classic French vinaigrette is my basic dressing recipe for any salad. Made with just a few ingredients: vinegar, oil and mustard; it’s my go-to, fail-proof dressing that I turn to every time. I always have some of my vinaigrette in the fridge and in this post, I share my number one tip that makes it so French.
In this Article
- The Foundation for the Classic Vinaigrette: Vinegar and Oil
- What is the Correct Ratio of Vinegar and Oil?
- When is Mustard Added and Why is it Needed at All?
- Two Methods that Always Make my French Vinaigrette a Success
- 👉 Recipe card
- My Ideas for a Simple Variation of the French Dressing
- This is the Best Way to Store your Vinaigrette!
- FAQ – Vinaigrette
- More Basic French Recipes
From now on, you can say goodbye to store-bought dressings 😉! This homemade French vinaigrette is super easy to make, lasts for days in the fridge and takes every salad to the next level. You can use it for a quick green side salad, my summery tomato and cucumber salad or the famous French Salade Niçoise.
And if you’re looking for more inspiration, take a look at my 20 ideas for salads!
The Foundation for the Classic Vinaigrette: Vinegar and Oil
Vinaigrette is simply a mixture of oil and vinegar. But if you remember your chemistry lessons, you’ll know: These two ingredients don’t just mix by themselves. They need an emulsifier to bind them together. In the typical French vinaigrette, this role is played by mustard.
- Oil: I almost always use olive oil, preferably an extra virgin olive oil. However, you can also use other oils, for example sunflower oil, walnut oil or avocado oil.
- Vinegar: I usually use red wine or white wine vinegar, balsamic vinegar or apple cider vinegar. However, there are also many variants that work, like once with fruit. Think fig or raspberry vinegar, which also taste wonderful.
- Mustard: Go for a good quality Dijon mustard.
- Salt and pepper: To taste.
Other ingredients: You can refine your vinaigrette with fresh herbs (dill, parsley, chives), garlic or in typical French fashion, finely chopped shallots.
What is the Correct Ratio of Vinegar and Oil?
In many cookbooks you can read about a ratio of 3:1 (3 parts oil, 1 part vinegar). In my opinion, this often makes the dressing too heavy and oily.
For my basic vinaigrette recipe, I prefer a ratio of 1:2.5 (1 part vinegar to 2.5 parts oil). This keeps the French vinaigrette fresh and tangy, just the way we love it in France.
When is Mustard Added and Why is it Needed at All?
This brings us to my most important tip: Dijon mustard. It not only adds spice, but also acts as a natural emulsifier in this French vinaigrette recipe.
It helps the vinegar and oil combine permanently, creating a creamy consistency. Without mustard, the layers would separate again after a short time.
Two Methods that Always Make my French Vinaigrette a Success
Depending on how much time I have, I have two methods for preparing my vinaigrette.
1. The Classic Method (With a Whisk)
This is ideal if you mix the vinaigrette directly in the salad bowl:
- Stir the vinegar and salt together until the salt has dissolved.
- Stir in the Dijon mustard.
- Slowly add the oil in a thin stream, beating vigorously with a whisk until the mixture thickens (emulsifies).
2. The “Lazy” Method (in a Jar): My Favorite!
I usually prepare my vinaigrette directly in a small preserving jar when I’m making a large quantity. It’s quick and you can put the jar straight in the fridge (so there’s nothing to rinse 🤗).
- Add all the ingredients.
- Screw the lid on tightly.
- Shake vigorously.
👉 Recipe card
French Vinaigrette (The Ultimate Guide)
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Equipment
- 1 small jar with lid
Ingredients
- 1 tsp Dijon mustard
- 1 tbsp White wine vinegar
- 2.5 tbsp Olive oil
- Salt and pepper
Instructions
- In a small bowl or container, combine the vinegar and salt. Whisk until the salt is fully dissolved.
- Stir in the mustard.
- The Classic Method: Slowly drizzle in the oil in a thin stream, whisking vigorously with a small whisk or fork until thickened.
- The Quick Method: Pour in the olive oil all at once and secure the lid. Shake for several seconds until the vinaigrette is fully emulsified.
- Taste for seasoning and add a pinch of black pepper to finish.
Video
Nutrition
My Ideas for a Simple Variation of the French Dressing
If you have mastered the classic French vinaigrette recipe, you can vary it wonderfully:
- With shallots: The French classic: Simply add finely diced shallot and stir to combine. This adds a pop of spice!
- Fruity and fresh: Mash a few fresh raspberries, strawberries or blackberries, plus a teaspoon of honey. I love this version with a warm goat’s cheese salad!
- Lemon and dill: Replace some of the vinegar with fresh lemon juice and add some lemon zest and fresh dill. A perfect pairing with raw vegetables or a salmon salad.
- Yogurt and chives: Stir in a spoonful of natural yogurt and freshly chopped chives.
- The sweet note: A small dollop of honey, agave syrup or maple syrup to gently round off the vinaigrette and balance out the acidity.
This is the Best Way to Store your Vinaigrette!
Homemade vinaigrette can easily be stored in the fridge for a week.
If you follow a few simple hygiene rules, it will keep even longer – often for months! Always use a clean spoon for portioning. Make sure you never dip food or used cutlery directly into the jar. This will prevent bacteria from getting into the sauce, which could cause it to spoil prematurely.
Please note: If you add fresh herbs, garlic or shallots, the vinaigrette will only keep for a few days. That’s why I always add extras like these, just before serving.
FAQ – Vinaigrette
If the vinaigrette is too acidic, add a dash of oil or balance the acidity with a little honey or sugar.
This usually happens if there is not enough emulsifier (mustard) in the mixture or if it has not been shaken vigorously enough. To rectify, add an extra pinch of mustard and whisk the vinaigrette again vigorously or shake the jar thoroughly. If the taste is a little too strong afterwards, you can easily balance it out again with a small splash of oil.
Yes, this will be a pure vinegar and oil mixture. However, it will not be as creamy and will separate more quickly.
I whiz my basil and tarragon in the dressing.
Good idea!
Simple and tasty with a green salad
mil gracias🙏💕