Best Basic French Vinaigrette Recipes

BASIC FRENCH VINAIGRETTE

Steps:

• In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

FRENCH DRESSING OR BASIC VINAIGRETTE

Steps:

• In a small bowl mix the vinegar and salt and let stand a few minutes. Add the pepper and slowly whisk in the oil. Taste for acid and salt and add more if too bland. Stir to blend before using, or store in a jar with a tight lid and shake well before using.
• Mustardy French Dressing.
• Add 1 to 1 1/2 teaspoons Dijon mustard. Blend well. Include onion and garlic, if desired.
• Onion or Garlic French Dressing.
• Add 1 to 2 tablespoons minced onion, scallions, or shallots or 1/2-1 teaspoon minced garlic.
• French Dressing with Fresh Herbs.
• Add 2 teaspoons fresh chopped herbs, such as basil, chervil or tarragon.
• Curried French Dressing.
• Add 1 teaspoon curry powder and blend well.
• Cream French Dressing.
• Add 3 tablespoons heavy cream or sour cream and blend well.
• Fruit Salad French Dressing.
• Use lemon juice instead of vinegar and add 1/3 cup honey. Blend well.
• Blue Cheese Dressing.
• Add 3 tablespoons crumbled blue cheese. Blend well.
• Cumberland Dressing.
• Add 1 tablespoon heavy cream, 1 tablespoon currant jelly, and 1/4 teaspoon grated lemon rind. Mix until well blended.
• Chiffonade Dressing.
• Add 1 tablespoon minced parsley, 2 tablespoons minced red pepper, 1 tablespoon minced onion, and 2 hard-boiled eggs, chopped fine. Blend all ingredients well.

BASIC FRENCH VINAIGRETTE

Steps:

• In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.