Name: French Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: French
Ingredients: 1 Tablespoon (15 ml) Dijon mustard; 2 teaspoons (10 ml) white wine vinegar; 3 tablespoons (45 ml) grapeseed oil; 1 teaspoon (5 ml) shallots, minced; Salt and pepper to taste; Pinch of Herbs de Provence; 5-ounce bag of spring greens

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A classic French vinaigrette is easy to master because it uses only a few ingredients, and the flavor will be much better than anything from a bottle.

It’s the perfect complement when you need a tossed salad to pair with a Quiche, Lasagna, Croque Monsieur, or a bubbling dish of endive béchamel.

A bowl of French vinaigrette dressing — For me, an authentic French vinaigrette has to include the shallots!

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Step#1: Select Your Mustard

Choose your favorite Dijon mustard. When I’m in France, I use Amora Mustard, which you can find at any French supermarket, but not so much in the States! Except now, you can buy it on Amazon!
Other mustards that are good and readily available in American supermarkets include Maille and Grey Poupon.
Sometimes, to switch things up, I also use the Maille whole-grain mustard.

a selection of mustards on a counter top — Use a strong Dijon or Whole Grain Mustard for the best flavor.

Step#2: Pick Your Vinegar

For vinegar, it depends on what I’m making. If it’s a fall salad with walnuts or pear, I love to use balsamic vinegar. Duo Vittoire Balsamic Vinegar is my favorite! It’s really syrupy and flavorful. It’s worth buying online because I can’t find anything in the stores that matches the quality.
If it’s a basic everyday salad, I go for the white or red wine vinegar. I like the Regina Brand of red wine vinegar,r and for white wine vinegar, I go with Colavita Aged White Wine Vinegar.
For something a bit sweeter and lighter, I also love white balsamic vinegar by O.

a selection a vinegars on a counter top — Select the vinegar of choice. Red, balsamic or white balsamic vinegar are all nice options.

Step#3: Select an Oil

Normally, I use grapeseed oil from Trader Joe’s. I like the light, flavorless quality of it. It allows the flavor of the mustard and vinegar to shine through.
Olive oil can sometimes be too heavy. Or too flavorful. If using olive oil, choose a lighter-flavored vinegar so they don’t clash.
Avocado Oil or Walnut oil by La Tourangelle are my favorites. Walnut oil and balsamic vinegar are a great combination for a nutty/sweet flavor in your vinaigrette.

Various oils being added to the mustard and vinegar — Once you add the mustard and vinegar, choose your oil.

Creating an Emulsion

The secret to creating an emulsion that doesn’t break is to add the oil slowly, whisking all the while.
It will allow the oil a chance to incorporate with the vinegar and the mustard without separating.
For the best emulsion, I love using the mini whisk! It’s perfect for small jobs like salad dressing.

a spoon in a bowl of vinaigrette — After the oil is added it will create an emulsion which will create a nice creamy dressing

Don’t Forget The Shallots

The shallots are the best part of any French vinaigrette! They give the dressing texture and a nice bite.
Chop them finely so their flavor doesn’t become too overpowering.
A tablespoon or so is all you need.

Chopped shallots on a board with a knife. — Mince the shallots well so that their flavor isn’t too overpowering.

Choose Your Seasonings

I like to use Fleur de Sel sea salt because it’s light and not too salty and freshly cracked pepper.
Then add some herbs, they can be dried herbs such as Herbs de Provence which is what I do in the wintertime, or when short on time!
Or in the warmer months, I use fresh herbs like dill, chives or thyme which add a wonderful fresh flavor to the dressing.

Herbs, salt, and herbs de provence — For seasonings use Herbs de Provence or fresh herbs like dill, chives, or thyme.

Toss and Serve!

Place some fresh salad greens in a bowl and serve the vinaigrette on the side.
You can use fresh spinach, or power greens like baby kale or arugula.
Or a lovely spring mix is also great too!