A classic French Salad Dressing is a dressing that everyone should know. It’s simple to make and lasts for 2 weeks so it’s a great standby – make a big batch! Drizzle over crisp leafy greens, toss, and you have yourself an instant side salad. Or add instant flavour to steamed greens!
French salad dressing (vinaigrette)
I think a French Vinaigrette is the very first salad dressing recipe I learned to make properly.
When I say “properly”, I mean more than just drizzling a squeeze of lemon juice and olive oil over greens. Which there’s nothing wrong with doing, and I still certainly do that! I mean actually making a real proper salad dressing. I think this was my first. 🙂
The thing many people may not know about French Salad Dressings is that it keeps really well for up to 2 weeks. Yes it has eschalots (the small onions, also known as French shallots in Australia, or shallots in America). But it continues to flavour the dressing for around 2 weeks, and it doesn’t go bad. Unlike garlic which does. Very important cooking trivia – fresh garlic, once chopped or minced, goes bad after a few days and can cause a nasty form of food poisoning called botulism. I’m referring here to raw garlic. Cooked and dried garlic is ok.
So because a classic French Vinaigrette does not have garlic in it, it’s fine to keep! And unlike garlic, eschalots and onion keep for weeks in oil. 🙂 So this French Vinaigrette will be just as tasty as the day you made it for up to 2 weeks. Beyond this I find the eschalots lose flavour power, but it’s still a tasty dressing.
This French Vinaigrette goes in my bucket of “recipes that everyone should know”. Definitely a classic to keep! Hope you enjoy. – Nagi x
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French Salad Dressing (French Vinaigrette)
Ingredients
Big Batch to keep (1 cup)
- 1/4 cup eschalots / French shallots , finely chopped (Note 1)
- 1/4 cup red or white wine vinegar (or sherry or champagne vinegar)
- 4 tsp Dijon Mustard
- 1/2 cup extra virgin olive oil (or more if you want richer)
- 1/2 tsp salt
- Black pepper
Small batch (Side salad for 4 ppl)
- 1 tbsp eschalots / French shallots , finely chopped (Note 1)
- 1 tbsp red or white wine vinegar (or sherry or champagne vinegar)
- 1 tsp Dijon Mustard
- 2 tbsp olive oil (I use 5 tbsp)
- Salt and pepper
Instructions
- Place ingredients in a jar and shake well until combined. Adjust salt and pepper to taste. Let rest for 5 minutes before using, or keep up to 2 weeks.
- Small Batch: Use to dress 4 handfuls of leafy greens.
I’m thinking to add mayonaise or ketchup
Thank you. My kids love it too!
Lovely – thank you!
Can you use apple cider vinegar instead?
FYI Nagi, shallots are called shallots in Victoria, and the things NSW folk call shallots are spring onions. These confusions are usually more state based than Australia-wide.
Please don’t go away nagi . I love your tips ,your recipes and your happy you . Thanks 🥰
In Australia, we also call them shallots. Thanks for the recipe, looking forward to trying!
very great recipe and nice blog. all of recipe i want can see at your website
very great article and usefull
This is so amazing. Great quick dressing recipe. Never buying store bought again.
Thank you
i made the large version in the blender and it was perfect….i squeeze 1/2 lemon in it too….going up against coquilles st jacques…..
Can you please tell me where to buy the jars with the measure marks in the photo for the French Dressing recipe. thanks.
Nagi, you are the best! Have you had the leafy salad at Marion? I dream of that salad dressing almost weekly. Love to know if you have a similar recipe .
Hi .I am going to make your french vinaigrette. Some recipes use a pinch if sugar do you recommend this additive and why do they use it. Many thanks I love your recipes . Ros
I lived in France for a year during university and have been reminiscing about the fantastic salad dressing…. And this recipe nails it!! I make a full batch every week – because that’s how quickly it gets used all up.
Recipe for l Mexican salad dressing
I don’t typically cook with red or white wine vinegar. Can you explain the different tastes each might add to the dressing? I’ve been looking for a salad dressing recipe like this!
You could try sherry vinegar or cider vinegar if you like but never malt vinegar. Use red wine vinegar if serving red meats or cheesy meals, while white wine vinegar is lighter, more neutral and better with lighter meats and sauces
So much better than store bought. No chemicals or excessive fat and sodium. Just pure, lovely flavor. Made the recipe using tarragon along with shallots and mustard. Drizzled on a Niçoise salad with tuna. Tellement bon!
This is so simple and so amazing. Very easy to tweak using different mustard or adding some herbs. Never buying store bought again.
This is a really good basic dressing. I usually have a jar of it in the fridge. It gets pretty thick though so you need to remember to take it out of the fridge about 15 mins before you neef it.