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    Home » Recipes » Dressings & Vinaigrettes

    French Vinaigrette (Classic Homemade Dressing Recipe)

    Published: Jun 5, 2025 by Sally Cameron · This post may contain affiliate links · Leave a Comment

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    ↓ Jump to Recipe

    A classic French vinaigrette is a staple for a reason. Made with just olive oil, vinegar, Dijon, and seasoning, it's the go-to salad dressing that comes together in minutes. But the real beauty? Once you learn the simple formula, you can mix and match oils, vinegars, and add-ins to create endless variations. Think of it as your vinaigrette recipe blueprint-reliable, flexible, and way better than anything in a bottle.

    A jar of French vinaigrette dressing with a silver spoon and salad greens behind.

    We eat salads all year round, but in summer they're on the table even more often. That's when a quick homemade vinaigrette like this really shines. This classic French vinaigrette is fresh and far better than bottled. Skip the preservatives and poor-quality oils. Make a small batch or scale it up for the week-you'll never go back to store-bought. And when it's this easy, why would you? Time to make your own vinaigrette.

    Jump to:
    • Why You'll Love This French VInaigrette
    • French Vinaigrette Ingredients
    • Substitutions and Variations
    • How to Make a French Vinaigrette
    • Serving Suggestions
    • Recipe FAQs
    • More Delicious Dressing Recipes
    • Did You Make This Recipe?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This French VInaigrette

    • Simple ingredients - Made with just oil, vinegar, mustard, salt, and pepper (plus optional garlic), this dressing comes together in minutes.
    • Customizable and versatile - Master the basic ratio and swap in different oils, vinegars, or seasonings to suit any salad.
    • Better than bottled - No preservatives, cheap oils, or gums, just fresh flavor you control, every time. The perfect vinaigrette for salads.

    Here's my recipe for a lemon vinaigrette if you are a lemon lover.

    French Vinaigrette Ingredients

    Ingredients for a French vinaigrette salad dressing in prep bowls.
    • Oil - Use a good extra virgin olive oil as your base. It adds richness and body. You'll find more oil options below for customizing your vinaigrette. My basics are California Olive Ranch and Calivirgin.
    • Vinegar - Red wine vinegar is the classic choice for a French vinaigrette, giving it that signature tang. See below for other vinegar variations to change things up.
    • Mustard - A creamy Dijon mustard helps emulsify the vinaigrette and adds just the right zip. It's essential for both texture and flavor.
    • Garlic (optional) - A little fresh garlic goes a long way. Optional, but it adds subtle depth if you enjoy a garlicky finish.
    • Shallot (optional) - Finely minced shallots add lovely flavor and texture to a simple vinaigrette.

    Please see the recipe card for measurements, sea salt, and black pepper. 

    Substitutions and Variations

    A collection of oils and vinegars for making vinaigrettes and salad dressings.

    Changing up your oils and vinegars when making a French vinaigrette has almost endless possibilities! It's why I have 9 olive oils and as many vinegars (not kidding, that's the collection so far) in my pantry.

    • Oil - Flavored olive oils like lemon, lime, blood orange, or basil add complexity. Nut oils (like walnut) also shine here. I love using the high quality flavored California-made oils from Calivirgin (no affiliation).
    • Vinegar - In addition to red wine, champagne vinegar, sherry vinegar, rice vinegar, and of course apple cider vinegar, other good ones are white wine vinegar and white balsamic vinegar. I always keep a few fruit-infused vinegars like raspberry and blueberry on hand, as well as fig balsamic, and a good quality basic balsamic. Another much used favorite is a German apple cider vinegar. Each one brings something unique to the table. 
    • Mustard - Use good Dijon to emulsify and add flavor to a French vinaigrette. After traveling in France, I truly came to appreciate the difference. While smooth and creamy Dijon is my go-to for vinaigrettes, whole grain and flavored options like tarragon add their own delicious twists. My favorite: Edmond Fallot Dijon from Beaune, France is often ranked #1 in taste tests. Maille is another solid, more widely available brand in most grocery stores.
    • If your vinaigrette is too tangy, add a pinch of sugar, a little honey or maple syrup.

    Chef's Tip: Try swapping vinegar with fresh lemon juice, lime, or even grapefruit juice for a citrusy twist. You may need a little more juice than the standard vinegar ratio-just taste and adjust until it's bright and balanced.

    For a simple raspberry vinaigrette, try the recipe in this grilled shrimp salad with fresh raspberries.

    How to Make a French Vinaigrette

    The best part about learning how to make a classic French vinaigrette is that once you know the formula, you'll never need a recipe again.

    Ingredients for a French vinaigrette in a glass bowl.
    1. Combine oil, vinegar, Dijon, garlic if using, salt, and pepper to a small bowl.
    A vinaigrette dressing whisked smooth in a glass bowl, ready to use.

    2. Whisk until smooth. Transfer to a jar.

    Traditional technique says to slowly drizzle in the oil in a steady stream while whisking to form an emulsion-but honestly, I never do that. When you're making a small batch, good Dijon mustard handles the emulsifying for you. Just add all the ingredients to a bowl and whisk until smooth. It's the simplest way to make a homemade vinaigrette that's creamy, balanced, and full of flavor.

    If you're making a small amount (enough for 2 to 4 people), whisk it directly in your salad bowl before adding the greens-one less dish to wash!

    You can also combine everything in a jar with a tight-fitting lid and give it a good shake. Want a slightly creamier texture? Blend it for a smooth, emulsified vinaigrette in seconds.

    Chef's garlic tips: Use a microplane zester to help raw garlic melt into the vinaigrette. It gives you that punch of flavor without any harsh bits of garlic. No zester? Mince, then mash the garlic with the side of your knife into a paste. Out of fresh garlic? A small pinch of garlic powder works-just let it sit in the dressing a few minutes to fully hydrate and bloom.

    Deep red and golden roasted beets tossed with vinaigrette, herbs, feta, and nuts in a salad bowl.

    Serving Suggestions

    I prefer to lightly toss fresh greens with just enough French vinaigrette to coat-never drenching. You can always serve extra at the table for those who like more dressing. Serve it at room temperature for the best flavor. 

    But don't stop at simple green salad! This classic vinaigrette brings bright, tangy flavor to pasta salads, bean salads, a beet salad with feta cheese (photo above) grilled or roasted vegetables, grain bowls, and more. Plus, it works beautifully as a marinade for chicken and seafood. It's one of those kitchen staples that's endlessly versatile and adds a punch of flavor wherever it lands.

    Storing Vinaigrette

    If stored in a sealed jar in the fridge, it will last up to a week. Always give it a shake or stir before using, and taste to adjust seasoning if needed.

    Chef's Tip: Want to change it up? Add tender herbs like parsley, tarragon, or dill. Whisk them in for a burst of fresh flavor, or blend everything for a creamy, herb-infused vinaigrette with vibrant color. It's great on greens, veggies, or grilled chicken.

    Small glass jar on a kitchen counter of French vinaigrette with salad behind.

    Recipe FAQs

    What is the ratio of oil to vinegar in French vinaigrette?

    The classic ratio is 3 parts oil to 1 part vinegar. That said, it's perfectly okay to adjust to your taste-some prefer a sharper, more acidic dressing and go closer to 2:1.

    Can I make vinaigrette without mustard?

    Yes, but the mustard helps emulsify the dressing and gives it that signature tang. Without it, your vinaigrette may separate more easily, so give it a good whisk or shake before serving.

    Can I use lemon juice instead of vinegar?

    Absolutely. Lemon juice makes a delicious, bright vinaigrette. You might need to use a little more than you would vinegar-taste and adjust as you go. And for even more lemon flavor use a little finely zested lemon zest, as that's where all of the essential oils are.

    More Delicious Dressing Recipes

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      Caesar Salad Dressing Without Anchovies
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      Creamy Lemon Tahini Dressing
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    Did You Make This Recipe?

    If you make this French Vinaigrette, add your comment and please give it a rating. I appreciate your feedback and enjoy hearing from you. They really help other readers. Any questions? Let me know.

    📖 Recipe

    Small glass jar on a kitchen counter of French vinaigrette with salad behind.

    French Vinaigrette

    Sally Cameron
    Skip the bottle and master this simple, classic French vinaigrette-just oil, vinegar, Dijon, and salt and pepper. It's the base recipe you'll return to again and again, with endless ways to customize. Makes a bit over ¼ cup-just enough to lightly dress a large bowl of greens (serves 4-6), and easy to double or triple.
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    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Dressing, Salad
    Cuisine French
    Servings 8 Yield ½ cup
    Calories 95 kcal

    Equipment

    • French whisk
    • Small bowl

    Ingredients
      

    • 6 tablespoons extra virgin olive oil
    • 2 tablespoons red wine vinegar vinegar options below
    • 1-2 teaspoons Dijon mustard
    • 1 small garlic clove optional, zested
    • 2 pinches fine sea salt
    • 2 pinches ground black pepper

    Instructions
     

    • Whisk together in a bowl or shake in a jar. For a larger batch use a blender for more of a creamy vinaigrette.

    Notes

    Dijon mustard: My favorite Dijon is the one that started it all, Edmond Fallot Dijon from from Beaune, France. It's worth finding it as it's the real deal, and consistently ranks #1 in Dijon taste tests! See more info and a link in the post. 
    Vinegar options: Try Champagne vinegar, white wine vinegar, balsamic vinegar, o apple cider vinegar, all will give you a little different flavor profile. Experiment and have fun!
    Oil options: Try a flavored olive oil such as lemon, lime, basil, or blood orange. See notes in the post!

    Nutrition

    Serving: 1tablespoonCalories: 95kcalCarbohydrates: 0.3gProtein: 0.1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 21mgPotassium: 6mgFiber: 0.1gSugar: 0.04gVitamin A: 1IUVitamin C: 0.3mgCalcium: 3mgIron: 0.1mg
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    Chef Sally Cameron at her kitchen counter making a vinaigrette, whisk in hand.

    Chef Sally

    Sally is a professionally trained chef, certified health coach, and recipe developer with 20+ years of culinary experience. She shares healthy, flavorful recipes made with fresh, whole ingredients — naturally gluten-free and easily adaptable for special diets so everyone can eat well and feel their best. Her recipes have been featured in two New York Times bestselling cookbooks. Join Sally’s email list for seasonal recipes, cooking tips, and fresh ideas straight to your inbox.
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      Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

      Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

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