French Dressing (Vinaigrette)
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
CostInexpensive
Total Timeunder 15 minutes
One Pot MealYes
Five Ingredients or LessYes
Moodstressed
Taste and Texturelight, tangy
Type of Dishsalad
Ingredients
- ¼ cup red or white wine vinegar
- ¼ teaspoon salt
- 1/8 teaspoon white pepper
- ¾ cup olive oil
Instructions
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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.
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VARIATIONS
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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.
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Per Tablespoon: 90 C, 0 mg CH, 35 mg S*
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Tarragon French Dressing: Make dressing with tarragon vinegar and add 1 tablespoon minced fresh or ½ teaspoon dried tarragon.
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Per Tablespoon: 90 C, 0 mg CH, 35 mg S*
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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.
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Per Tablespoon: 95 C, 1 mg CH, 65 mg S*
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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.
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Per Tablespoon: 95 C, 15 mg CH, 55 mg S*
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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.
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Per Tablespoon: 95 C, 15 mg CH, 45 mg S*
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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.
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Per Tablespoon (with honey): 105 C, 0 mg CH, 35 mg S*
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Per Tablespoon (with sugar): 105 C, 0 mg CH, 35 mg S*
1975, 1985 Doubleday/Bantam Doubleday Dell Publishing, Inc.
