French Dressing (Vinaigrette)

This image courtesy of Joseph DeLeo

Called vinaigrette in France, French dressing is simply three to four parts olive oil to one part vinegar, seasoned with salt and pepper.

NotesFor a creamier dressing, beat over ice 1-2 minutes. 

If you prefer, substitute any good salad oil for the olive oil and cider, malt, or other flavored vinegar for the wine vinegar.

1 cup



Total Timeunder 15 minutes

One Pot MealYes

Five Ingredients or LessYes


Taste and Texturelight, tangy

Type of Dishsalad


  • ¼ cup red or white wine vinegar
  • ¼ teaspoon salt
  • 1/8 teaspoon white pepper
  • ¾ cup olive oil


  1. In a bowl mix vinegar, salt, and pepper with a wire whisk. Add oil and mix vigorously until well blended and slightly thickened. Use to dress green or vegetable salads.


  3. Garlic French Dressing: Drop 1 peeled, bruised clove garlic into dressing and let stand 1-2 hours at room temperature; remove garlic before using dressing.

  4. Per Tablespoon: 90 C, 0 mg CH, 35 mg S*

  5. Tarragon French Dressing: Make dressing with tarragon vinegar and add 1 tablespoon minced fresh or ½ teaspoon dried tarragon.

  6. Per Tablespoon: 90 C, 0 mg CH, 35 mg S*

  7. Roquefort French Dressing: Prepare dressing as directed and crumble in 3 tablespoons Roquefort cheese. Cover and let stand several hours at room temperature before using.

  8. Per Tablespoon: 95 C, 1 mg CH, 65 mg S*

  9. Spanish Vinaigrette: Prepare dressing as directed and place in a shaker jar with 1 tablespoon minced green olives and 1 teaspoon each minced chives, capers, parsley, and gherkin, and 1 sieved hard-cooked egg yolk. Shake, let stand at room temperature ½ hour; shake again before using.

  10. Per Tablespoon: 95 C, 15 mg CH, 55 mg S*

  11. Chiffonade Dressing: Prepare dressing as directed, then mix in 2 tablespoons each minced ripe olives, chives, and sweet green pepper and 1 minced hard-cooked egg.

  12. Per Tablespoon: 95 C, 15 mg CH, 45 mg S*

  13. Sweet French Dressing: Prepare dressing as directed, then mix in ¼ cup each orange juice and honey or superfine sugar. Use to dress fruit salads.

  14. Per Tablespoon (with honey): 105 C, 0 mg CH, 35 mg S*

  15. Per Tablespoon (with sugar): 105 C, 0 mg CH, 35 mg S*


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