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Vinaigrette recipe

Recette: Vinaigrette
Vinaigrette Time Preparation Time:
Total time:
Servings 4 person(s)
Difficulty level 1 out of 5
Calories Per Serving: 96 kCal (384 kJ)
5 out of 5 (9 reviews)
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  • To make a salad dressing:
  • 1 tablespoon wine vinegar
  • 3 tablespoons oil
  • Salt, pepper
  • 1/2 teaspoon of mustard (optional)
  • Other optional additions depending on usage: garlic, white onion, herbs, cheeses like Roquefort or Gruyère, walnuts, cornichons (pickled French gherkins), etc ...


  • 1 bowl (or make the vinaigrette directly in the bowl you will use for your salad)
  • 1 whisk


  1. Put the vinegar in a bowl. Add the mustard (optional) at this time and mix.
  2. Season with salt and pepper as desired.
  3. Gradually pour in the oil, whisking the mixture together.
  4. For a salad, you can flavor the vinaigrette with a crushed garlic clove, a small white onion (sliced), or fresh herbs: chives, tarragon, parsley, chervil, etc according to season...

Final Thoughts...

The mustard normally found in a basic vinaigrette dressing:
Is optional! It is used to balance the dressing and to make it more smooth by thickening it, which compliments artichokes with vinaigrette or a leek salad

Another classic: Use 1 tablespoon of lemon juice and 3 tablespoons of olive oil. No mustard included, but garlic, white onion and herbs will nicely flavor the vinaigrette

Always follow the rule of thumb: 1 part acid for every 3 parts fat

One trick: you can prepare the vinaigrette in advance and store it in a small bottle in the refrigerator so that you always have some on hand

Some variations:
- Substitute the wine vinegar with sherry vinegar or with raspberry, cider, lemon, or balsamic vinegar...
- Substitute one tablespoon of sunflower oil or canola oil with olive oil, walnut, hazelnut, or grapeseed oil...

For a light vinaigrette dressing: view the light vinaigrette dressing recipe

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About the author...

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier.
My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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