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

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.
Prep Time5 minutes
Total Time5 minutes
Course: Dressing, Salad
Cuisine: French
Servings: 8 Yield ½ cup
Calories: 95kcal
Author: Sally Cameron

Equipment

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: 1tablespoon | Calories: 95kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 21mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.1mg