Classic French Vinaigrette

A classic French vinaigrette is one of the most useful recipes to know. With wine vinegar, olive oil, mustard, salt, and pepper, you can dress leafy salads, cooked vegetables, beans, potatoes, or artichokes in minutes.

Despite the familiar English name “French dressing,” in France this straightforward mixture is generally just called vinaigrette, from the French word for vinegar.

Ingredients

• 2 tablespoons white wine vinegar
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper
• 1 small garlic clove, pressed, optional
• A pinch of sugar or a little honey, optional
• Chopped parsley or other fresh herbs, optional

How to make French vinaigrette

1. Start with vinegar and mustard

Whisk the white wine vinegar with mustard, salt, and pepper. Dissolving the seasoning in the vinegar first helps distribute it evenly.

2. Add the oil

Slowly whisk in the olive oil, using the classic ratio of one part vinegar to two parts oil. Continue until the dressing looks smooth and lightly emulsified.

3. Customize the flavor

Add pressed garlic for sharpness, honey or sugar to soften the acidity, or chopped parsley and other herbs for freshness. Taste and adjust before serving.

How to keep vinaigrette emulsified

Mustard helps the oil and vinegar stay blended. You can also shake everything vigorously in a tightly sealed jar. If the dressing separates after standing, simply whisk or shake it again.

What to serve with French vinaigrette

Try it with green salad, steamed asparagus, boiled potatoes, lentils, green beans, artichokes, or a composed salad with eggs and tuna.

Start with excellent vinegar

Gölles White Balsamic Wine Vinegar makes a rounded, aromatic vinaigrette that is especially good with spring vegetables and delicate greens.