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.
Servings: 8 Yield ½ cup
Calories: 95kcal
Equipment
- 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: 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