French Salad Dressing (French Vinaigrette Recipe)

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French Salad Dressing is super simple, requires just a few natural ingredients and can be put together in less than 5 minutes. Classic French vinaigrette is something that everyone who likes to cook great meals from scratch, should know. Below I will show you a step-by-step how to make this amazing simple French Dressing.

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French Salad Dressing in Mason jar with spoon

What is French Salad Dressing

You may find a lot of recipes online that are intended to recreate a store-bought French Dressing and they contain a copious amount of sugar, ketchup, oil, vinegar and lots of different spices. This French Vinaigrette is not that type of dressing! This French Salad Dressing is a very simple vinaigrette that the French eat all the time. They usually just toss it with simple greens and they have a perfect side dish. But possibilities for this homemade French dressing go way beyond that.

This classic French Salad Dressing contains only a few, simple, whole foods ingredients:

  • Shallots (a very important ingredient in French cuisine);
  • White wine, red wine or champagne vinegar;
  • Good quality Extra Virgin Olive Oil;
  • Classic French Dijon Mustard;
  • Salt & Pepper, to taste;
  • I added a special ingredient that is optional: a little splash of Maple syrup to balance out the tanginess of the vinaigrette. (Note, this is not part of the classic recipe so feel free to skip it, or try it both ways and decide for yourself which way you prefer)

How to Make French Dressing

Here is a step by step guide for how to make a perfect French vinaigrette:

Step 1: Peel and finely chop 1 large shallot (2 tablespoons of chopped shallot) and add it to the mason-type jar;

Process shots of making French vinaigrette

Step 2: Add 2 tablespoons of vinegar (I bought a wonderful unfiltered organic White Wine Vinegar, but use any white, red or champagne vinegar you like);

Step 3: Add 6 tablespoons of extra virgin olive oil (Tip: to create the best vinaigrette you’ll need to keep this proportion of vinegar to oil 1:3);

Step by step process of making French Dressing

Step 4: Add a teaspoon of Dijon mustard;

Step 5: Add about a 1/4 teaspoon of salt.

Process photos of making French salad dressing

Step 6: Season with freshly ground black pepper;

Step 7: OPTIONAL: add a teaspoon of Maple syrup to balance out acidity;

French salad dressing process shots

Step 8: Put the lid on the jar and mix well. You can use it immediately or it can be kept in a refrigerator for about a week.

French salad dressing in a jar

How to Use French Vinaigrette

In France, this classic vinaigrette would be used often to dress simple greens but you can use it on any salad or veggies you’d like. Here are a couple of suggestions:

Pouring French Salad Dressing over the salad

Other French Recipes to Try

What equipment is needed to Make this French Dressing

  • Cutting Board
  • Set of Knives
  • Measuring Spoons
  • Mason jar
French Salad Dressing in Mason jar with spoon

French Salad Dressing

French Salad Dressing is super simple, requires just a few natural ingredients and can be put together in less than 5 minutes. Classic French vinaigrette is something that everyone who likes to cook great meals from scratch, should know. Below I will show you a step-by-step how to make this amazing simple French Dressing. 
5 from 6 votes
Print Pin Rate
Course: Salad, Sauce, Side Dish
Cuisine: French
Prep Time: 5 minutes
Servings: 4
Calories: 196kcal
Author: Edyta

Ingredients

  • 2 tbsp Shallots chopped (about one small or half big)
  • 2 tbsp White Wine Vinegar Or Red Wine Vinegar or Champagne Vinegar
  • 6 tbsp Olive Oil Extra Virgin
  • 1 teaspoon Dijon Mustard (you can add more to your liking)
  • 1 teaspoon Maple Syrup Optional, added here to balance acidity
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper

Instructions

  • Peel and finely chop 1 small shallot (2 tablespoons of chopped shallot) and add it to the mason-type jar;
  • Add 2 tablespoons of vinegar (White Wine Vinegar, but you can also use red or champagne vinegar);
  • Add 6 tablespoons of extra virgin olive oil (Tip: to create the best vinaigrette you'll need to keep this proportion of vinegar to oil 1:3);
  • Add a teaspoon of Dijon mustard;
  •  Add about a 1/4 teaspoon of salt.
  • Season with freshly ground black pepper;
  • OPTIONAL: add a teaspoon of Maple syrup to balance out acidity;
  • Put the lid on the jar and mix well. You can use it immediately or it can be kept in a refrigerator for about a week. Pour over your favorite salad. 

Nutrition

Calories: 196kcal | Carbohydrates: 2g | Fat: 21g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 16mg | Sugar: 1g | Vitamin C: 0.4mg | Iron: 0.2mg
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13 Comments

  1. 5 stars
    I’m already thinking of all the things I can put this on. It’s a perfect dressing. Cant wait to make it

  2. Dont mix the schallot, it’s better To feel the little cubes.
    The basic vinaigrette :
    1/ 1 spoon of dijon mustard
    2/ vinegar
    3/ dissolve salt in the vinegar
    Mix without a machine, take a fork.
    4/add basic oil (like sunflower oil or colza oil) step by step, like if you make a mayonnese.
    5/ add few olive oil (olive oil is often bitter, so we dont put olive oil alone, we have the aïoli if you want taste of garlic and oil :p)
    6/ add now your schalotts and your persil or toi want.
    In France it’s often the first thing we learn in kitchen When we are kids. In second de learn eggs cooking and pastas with cheese. When you are kids and your parents are working, you can survive with an omelet and a green salad and bread 😉

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