Vinaigrette (Vinaigrette Dressing)
French dressing is nothing like the sauce you can buy in American grocery stores. This recipe can be made with all combinations of oils and vinegars. The most common is red wine vinegar and sunflower oil.
Hands-on: 5 minutesTotal: 5 minutes
- 1 Tbsp. vinegar
- ½ tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. Dijon mustard
- 3 Tbsp. olive oil
- In a small bowl, or in the large bowl you use to toss the salad, combine the vinegar with salt and stir well with a wooden spoon. (Salt doesn’t dissolve in oil, so it has to be done before.) Add the pepper and mustard. Stir until totally mixed.
- Add a first tablespoon of oil and stir. Slowly add the other tablespoons of oil, stirring continuously.
- Add the salad ingredients and toss, or store the dressing in an airtight container in the fridge. You can keep it for a week, just whisk it well before using.