FRENCH VINAIGRETTE RECIPES

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BASIC FRENCH VINAIGRETTE RECIPE | EPICURIOUS



Basic French Vinaigrette Recipe | Epicurious image

This classic dressing is delicious as is, but it's also a perfect template for further embellishments. For ideas on what to add—as well as more recipes and tips—see our [Homemade Salad Dressing Primer](http://origin.stag.epicurious.com/articlesguides/howtocook/primers/salad-dressing).

Provided by Kemp Minifie

Total Time 15 minutes

Cook Time 5 minutes

Yield Makes about 1/2 cup

Number Of Ingredients 6

2 tablespoons finely chopped shallots
2 tablespoons red- or white-wine vinegar
1/4 teaspoon fine sea salt, or to taste
2 teaspoons Dijon mustard
4 to 6 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste

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.

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE RECIPE ...



Green Salad with the Ultimate French Vinaigrette Recipe ... image

Provided by Ina Garten

Categories     side-dish

Total Time 10 minutes

Cook Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

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.

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  • Taste. If too sharp, add more olive oil and salt.
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  • Step 2: Whisk or shake together until well-blended. Chill until using. Makes about 1 cup. See notes for vinaigrette tips.
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  • 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.
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This classic dressing is easy to make at home, and stores in the jar for up to a week
From bbcgoodfood.com
Total Time 5 minutes
Category Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper
Cuisine French
Calories 102 calories per serving
  • 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.
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