Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Vinaigrette (French Dressing for Green Salads, Combination Salads, and Marinades)

Recipe from: The French Chef Cookbook by Julia Child
Servings: about ½ cup, enough for 2 ½ to 3 quarts salad greens

The basic French dressing of France is very simple indeed - oil, wine vinegar or lemon juice, salt, and pepper; mustard, herbs, and garlic are optional. Although dressing will keep for a day or two, it is usually best when freshly made.

1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar and lemon juice
⅛ teaspoon salt
optional: ¼ to ½ teaspoon dry or Dijon mustard
6 to 8 tablespoons best-quality olive oil or salad oil
fresh ground pepper
optional: 1 tablespoon minced shallots or scallions and/or ¼ teaspoon
dried herbs such as tarragon or basil

Either make the dressing in your empty salad bowl: Beat vinegar or vinegar and lemon juice, salt, and optional mustard in bowl to dissolve the salt. Then beat in the oil by droplets, and finally the optional shallots or scallions, and such seasonings as you feel necessary. Or place all ingredients in a covered jar, shake vigorously to blend, and correct seasoning.


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