REAL FRENCH VINAIGRETTE RECIPES
CLASSIC FRENCH VINAIGRETTE | MARTHA STEWART
Simple, bright flavors are the hallmark of this vinaigrette. Toss it with tender, leafy greens and serve as a light side salad.
Provided by Martha Stewart
Categories French Recipes
Number Of Ingredients 7
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 FRENCH VINAIGRETTE RECIPE | EPICURIOUS
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
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.
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FRENCH VINAIGRETTE RECIPE | EPICURIOUS
An easy French Vinaigrette recipe
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Reviews 4.0
Total Time 10 min
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Reviews 4.0
Total Time 10 min
- Whisk together vinegar, shallot, salt, mustard, and pepper until salt is dissolved. Add oil in a slow stream, whisking until emulsified.
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2008-05-23 · This French Vinaigrette dressing is traditionally whisked together in the bottom of a large salad bowl. After it's made, lettuce and any other ingredients are added to the bowl and gently tossed to completely coat the greens, while leaving any excess dressing at the bottom of the bowl.
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HOW TO MAKE FRENCH VINAIGRETTE - DAVID LEBOVITZ
2009-11-23 · 1/2 teaspoon Dijon mustard. 3 to 4 tablespoons (45ml to 60ml) olive oil. fresh herbs, if desired. 1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes. 2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste.
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