French Vinaigrette (The Ultimate Guide)

Ingredients

• 1 tspDijon mustard
• 1 tbspwhite wine vinegar
• 2.5 tbspolive oil
• to tastesalt and pepper

Instructions

1. 1

   Dissolve the salt

   In a small bowl or container, combine the vinegar and salt. Whisk until the salt has dissolved.

2. 2

   Stir in mustard

   Add the mustard and stir it into the vinegar mixture.

3. 3

   Whisk in oil

   For the classic method, drizzle in the oil slowly in a thin stream, whisking vigorously with a small whisk or fork until the dressing thickens.

4. 4

   Shake it together

   For the quick method, add all the olive oil at once and secure the lid. Shake the container for several seconds, until the vinaigrette is emulsified.

5. 5

   Season to finish

   Taste the dressing and adjust the seasoning, then finish with a pinch of black pepper.

What is French vinaigrette?

French vinaigrette is a simple dressing built around vinegar and oil, with mustard often added to bring sharpness and help the mixture come together. This version uses white wine vinegar and Dijon mustard for a clean, savoury flavour.

The method offers two ways to combine the ingredients: whisk the oil in gradually for a thicker emulsion, or shake everything together for convenience.

Nutrition and macros by portion

The nutrition label shows one serving as written: 79 calories, 0g protein, 0g carbs, 9g fat.

Olive oil provides most of this dressing's calories and fat, while the mustard and vinegar contribute flavour with very little carbohydrate or protein. Serve it over a generous portion of vegetables, and pair the salad with a protein-rich food if you want a more filling plate.

The ingredient balance

Vinegar: White wine vinegar gives the dressing its bright, tart base. Dissolving the salt in it first helps distribute the seasoning.

Mustard: Dijon adds a gentle savoury tang and helps the oil and vinegar stay combined for longer.

Olive oil: The oil softens the vinegar's sharpness and gives the vinaigrette its silky texture. Use one you enjoy tasting in a dressing.

Whisking for a thicker dressing

Slow addition: Pour the oil in a thin stream while whisking vigorously. Adding it gradually gives the vinegar and oil time to form a thicker emulsion.

Texture cue: The dressing should look more uniform and slightly thickened when it is ready. If oil begins to separate, whisk again briefly before serving.

The quick shaking method

Secure the lid: Add the oil all at once, close the container firmly and shake for several seconds. This is a handy option when you want to mix and store the dressing in the same container.

Check the emulsion: Open the container and look for an evenly mixed dressing. Separation over time is normal; shake it again before using.

Seasoning and serving

Final adjustment: Taste after mixing, then add black pepper and adjust the salt if needed. The dressing's flavour can seem sharper on its own than it will on salad.

Serving ideas: Toss it with leafy salads or spoon it over sliced tomatoes and other fresh vegetables. Add it just before serving so the leaves stay crisp.

Recipe notes & tips

• Dissolve the salt in the vinegar before adding the mustard and oil.
• Use a small whisk or fork so you can control the oil as you drizzle it in.
• Shake the container with the lid secured firmly to avoid spills.
• Taste the dressing after emulsifying, when all the flavours are combined.
• Shake or whisk again if the oil and vinegar separate before serving.

Variations

• Herb finish: Stir in finely chopped fresh herbs just before serving.
• More mustard: Add extra Dijon for a sharper, more mustard-forward dressing.
• Softer acidity: Use a little less vinegar for a milder result.
• Garlic note: Add finely grated garlic for a more savoury flavour.
• Citrus twist: Replace some of the vinegar with lemon juice for a brighter variation.

Common mistakes to avoid

• Adding oil too quickly: The mixture may stay thin; drizzle it in gradually while whisking.
• Skipping the salt dissolve: Undissolved salt can leave uneven seasoning; whisk it into the vinegar first.
• Loose container lid: Dressing can leak while shaking; check the lid is firmly secured.
• Expecting it to stay emulsified: Oil and vinegar can separate as they stand; shake or whisk before serving.
• Over-seasoning before tasting: The flavours change once mixed; taste the finished vinaigrette before adjusting.

How to store

Keep the vinaigrette in a sealed container in the refrigerator and use it within a few days. The oil may firm up when chilled, so let it stand briefly and shake or whisk well before serving.

Frequently asked questions