Classic French Vinaigrette
As simple as it is, a good French vinaigrette can truly make a dish. With just a few ingredients, it brightens up a dull bowl of mixed greens and turns an unassuming plate of raw vegetables into a crowd-pleasing starter. Whether you enjoy it as a dip or a dressing, mastering the art of a good French Vinaigrette is an essential everyday skill to have on hand. A French Vinaigrette is an essential component of so many recipes from the French repertoire, especially salad-meals and veggie-focused starters. “Poireaux Vinaigrette”, “Carottes…
- Prep time
- 5 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 tbsp (30ml) red wine or sherry vinegar
- ¼ tsp salt
- 1 small shallot (50g), peeled and minced
- 1 tbsp Dijon Mustard
- 6 tbsp (90ml) Extra Virgin Olive Oil
- 6 sprigs chives, minced
- 1/2 tsp freshly ground black pepper
Instructions
- 1
Step 1 - Combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has completely dissolved.
- 2
Step 2 - Add the shallot and Dijon mustard and whisk to combine. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until combined and the dressing thickens to your desired texture.
- 3
Step 3 - Add the black pepper, chive and whisk to combine.
- 4
Transfer into a glass container with a lid (or simply cover the bowl with plastic film) and let sit for 1 hour at room temperature before serving.