french vinaigrette recipe
The Best french vinaigrette recipe
I also love how versatile it is. It works on everything from simple leafy greens to heartier dishes like roasted vegetables or even as a marinade for meats. And because it’s made with just a few ingredients—olive oil, vinegar, and a touch of mustard—it’s easy to customize with herbs, garlic, or even a splash of honey if you want to sweeten it up. Plus, it’s packed with healthy fats from the olive oil and antioxidants from the vinegar, making it a smart choice for a quick, nutritious dressing. It’s that kind of recipe that feels like a no-brainer—easy to make, always delicious, and perfect whether you’re prepping for an event or just grabbing a quick bite at home.
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Classic French Vinaigrette Dressing
A bright, tangy vinaigrette that cuts through rich dressings and salads with ease. Perfect for enhancing greens, grilled vegetables, or as a marinade for proteins.
🥘Ingredients
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
👨🍳Directions
-
1
In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, shallot, garlic, and honey until fully combined. -
2
Taste and adjust seasoning with salt and pepper as needed. For a smoother texture, strain the shallot mixture through a fine-mesh sieve.
🔧Equipment
- Mixing bowl
- Whisk
- Fine-mesh sieve (optional, for straining shallots)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic French Vinaigrette Dressing Works
❓ Frequently Asked Questions About French Vinaigrette Dressing
How long can I store homemade French vinaigrette?
Homemade French vinaigrette keeps best in the refrigerator for about 3 to 5 days. Store it in an airtight container in the fridge to maintain freshness and prevent separation. Shake gently before use to re-emulsify if the layers have formed.
Can I substitute olive oil for any of the ingredients in this recipe?
Yes, you can replace the Dijon mustard with a mustard substitute like yellow mustard or even a pinch of horseradish powder for a similar tang. For olive oil, use a high-quality extra-virgin olive oil—just reduce the total oil slightly (about 1 tablespoon less) since it’s already a key component.
What if I don’t have a fine-mesh sieve?
Skip the sieve entirely if you prefer. Just strain the vinaigrette through a clean kitchen towel or cheesecloth to remove any large particles. For a smoother texture, give it a quick pulse in a blender or food processor before mixing with the rest of the ingredients.
How do I prevent the vinaigrette from separating?
Separation often happens when the oil and vinegar don’t emulsify well. To avoid this, whisk or shake the ingredients vigorously after combining them. If it does separate, give it a quick shake or stir before drizzling over your salad.
Is this recipe suitable for a gluten-free diet?
This recipe is naturally gluten-free, but always double-check the mustard and any added seasonings to ensure they’re certified gluten-free. If you’re highly sensitive, you may also want to use a tamari-based mustard substitute instead of Dijon.
