Classic French Vinaigrette

Salad dressings are one thing that I rarely buy pre-made anymore. Homemade dressings are so easy to make, and just have a fresh taste to them that really makes all of the difference. Not to mention, store-bought salad dressings usually have a long list of ingredients in them that I can’t even pronounce.

This is a simple base vinaigrette that can be used for so many different things. It’s perfect on a simple side salad or as part of the famous “salade niçoise”.

The proportion of ingredients in any vinaigrette really comes down to your own personal taste. Many French vinaigrette recipes call for 1 part vinegar to 3 parts oil. I find this a bit too strong for my taste, so I actually do 1 part vinegar to 6 parts oil, which is just right for me and my family. But, as always, feel free to test out different proportions and make it your own!

The key to the perfect homemade dressing is using really good ingredients. If you make your own salad dressings often, I suggest investing the extra few dollars in a really good olive oil and a good white wine vinegar. You can really notice the difference: a good olive oil just has such a fresh taste and aroma to it that is hard to describe.

CAN YOU PUT GARLIC IN A VINAIGRETTE?

Absolutely! I actually love putting a half clove of very finely minced garlic in my vinaigrette — it really gives the dressing an extra punch of flavor.

However, If you choose to add garlic, you should consume the dressing within a few days of making it, because raw garlic in a salad dressing can grow bacteria and cause botulism. So, if you plan on making a big batch and leaving it in the fridge for a while, I would leave out the garlic.

HOW LONG WILL HOMEMADE VINAIGRETTE LAST IN THE FRIDGE?

In my experience, this classic French vinaigrette will last 1 to 2 weeks in a sealed jar in the refrigerator just fine. Just give it a shake or stir before serving.

I will note though that it is best when used fresh and that one of the benefits of making homemade dressing is that you can make just as much as you need.

To make this classic French vinaigrette, whisk together the white wine vinegar, the finely minced shallots, the Dijon mustard, the salt, and the pepper in a large bowl.

Slowly drizzle in olive oil, tasting your dressing along the way. Season with more salt and pepper, to taste.

Serve immediately, or store for future use in a sealed jar in the fridge.

Classic French Vinaigrette This simple, all-purpose vinaigrette is my go-to salad dressing. It’s easy to make, delicious, and doesn’t have all of the additives of store-bought salad dressings. 5 from 3 votes

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings 1 cup

Category Basics

Ingredients

  

1x2x3x

• ¾ cup (12 Tbsp) extra virgin olive oil
• 2 Tbsp white wine vinegar
• 2 Tbsp shallots, peeled and finely minced
• 2 tsp Dijon mustard
• 1 tsp kosher salt (or to taste; I use Diamond Crystal)
• ¼ tsp ground black pepper

Instructions

• In a bowl, whisk together white wine vinegar, shallots, Dijon mustard, salt, and pepper.
  2 Tbsp white wine vinegar

  2 Tbsp shallots, peeled and finely minced

  2 tsp Dijon mustard

  1 tsp kosher salt

  ¼ tsp ground black pepper
• Slowly drizzle in olive oil.
  ¾ cup (12 Tbsp) extra virgin olive oil
• Serve immediately, or refrigerate in a sealed jar for future use.