Name: Classic French Vinaigrette
Prep time: 10 min
Ingredients: 6 Tbsp Olive Oil (Cold Pressed Extra Virgin is best); 2 Tbsp Lemon Juice (Freshly Squeezed); 2 Teaspoons Dijon Mustard ((optional) for a thicker vinaigrette and additional Provençal flavor); Salt & Pepper to taste (start with a pinch of each)

Once you make your own vinaigrette I don’t think you will ever purchase another salad dressing in your life-unless you’re like my Dad who just can’t live without his favorite Ranch dressing!

All you need for a great vinaigrette are two components: oil and acid, (like olive oil and lemon juice). The classic French vinaigrette is based on a ratio of 3 parts olive oil to one part lemon juice, so using this foundational ratio allows for combinations as abundant as your creativity.

You can start with using 6 Tablespoons of oil and 2 Tablespoons of lemon juice and scale up from there. This amount will dress a nice spring mix salad for 3 or 4 people. I usually make a larger amount and keep it in the fridge so I can have it ready throughout the week to dress salads, potatoes, pastas, rice, or drizzle over freshly grilled meats, fish, and poultry.

I’ve provided a chart below the recipe card to offer a few suggestions of combinations to try. I hope it helps to generate some of your own ideas. The amounts in the chart are based on the recipe below for 3-4 people. Feel free to switch things up based on what you have in your pantry.

Classic French Vinaigrette

Print Recipe

Prep Time 10

Course Salad, Vinaigrette

Cuisine American, French, Mediterranean

Servings

Ingredients

6 Tbsp Olive Oil Cold Pressed Extra Virgin is best
2 Tbsp Lemon Juice Freshly Squeezed
2 Teaspoons Dijon Mustard (optional) for a thicker vinaigrette and additional Provençal flavor
Salt & Pepper to taste start with a pinch of each

Instructions

Place Lemon Juice in a bowl. (If using Dijon Mustard, add this with the Lemon Juice and whisk together to thoroughly combine.
Using a wire whisk, slowly drizzle in the Olive Oil while whisking. Doing this slowly will help emulsify the oil and acid components.
After this is complete add a pinch of salt and pepper to taste. If adding herbs, add them here and wish to combine.

Notes

1. Oils: We usually use Olive Oil or Avocado Oil for Vinaigrettes, as they are the most heart-healthy oils providing the recommended ratios of Omega 3 to Omega 6 fatty acids. Avocado oil is very neutral in taste. Other great choices are nut oils, like Walnut, Hazelnut, or Pistachio oils. That said, many chefs like to use canola oil… it’s your call.

2. Other uses for Vinaigrettes:

Dress other vegetables like Broccolini, Green Beans, Peas, Cauliflower, Zucchini, Squash, or Sliced Tomatoes. It’s also great as a dressing for Coleslaw! **The Caper-Garlic-Shallot combo is especially good on vegetables.
Dress warm Fingerling or Cubed Potatoes, Sweet Potatoes, Cooked Rice, Orzo, Cous Cous, Quinoa, or your favorite Pasta.
Use as a dressing for a Bean Salad using White Beans, Kidney Beans, Black Beans, or a Combination, etc.
*Add freshly chopped parsley, chives, or cilantro for something bright and fresh.
Spoon over roasted Fish, Chicken, or Shrimp. The Balsamic is especially good over a grilled Steak.
The possibilities are endless. Enjoy!

3. Soaking Shallots and Onions:

If shallots or certain onions are too aggressive for your palate, you can mellow the flavor by chopping or slicing them and soaking them in some vinegar. *As shown below.
Use any vinegar you like. Place the onion or shallot in a small bowl, and pour enough vinegar in to just cover. Allow them to soak for 5-10 minutes.
You can strain them and then add them to your vinaigrette, or you can keep them in your fridge and use them as an addition of pickled onions to other dishes. They’re a nice contrast in a salad or served with a slow-roasted poultry, roast beef, or on hamburgers.

Keyword condiments, Vinaigrette

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Oil (6 Tbls)	Acid (2 Tbls)	Add-Ins
Olive Oil	Lemon Juice	2 tsp. Dijon Mustard -or- a pinch of Yellow Curry Powder
Olive Oil	Lemon Juice	1 tsp. Crushed Garlic, 1 tsp. Chopped Shallot, 1 Tbls. Capers – or Combo
Avocado Oil	Lime Juice	1 tsp. Ground Cumin
Avocado Oil	Lime Juice & Orange Juice (1 Tbls each)	1 tsp. Ground Cumin, 1/4 -1/2 tsp. Chili Powder, 1/4 tsp. Smoked Paprika -or Combo
Olive Oil	Balsamic Vinegar	Zest of Lemon or Orange – or – 2 tsp. Chopped Tomato
Olive Oil	White Wine Vinegar	1 tsp. Dried or fresh Thyme, Dill, Ground Fennel, or Stone Ground Mustard – or Combo
Olive Oil	Red Wine Vinegar	1 tsp. Ground or 2 tsp. fresh Oregano, Basil, or Marjoram – or Combo
Olive Oil	Champagne Vinegar	2 tsp. Fresh Thyme, Chervil, or 1 tsp. Ground Fennel – or Combo
Olive Oil	Your Favorite Salsa	2 tsp Chopped Cilantro