French Vinaigrette

A classic French vinaigrette is easy to master because it only takes a few ingredients and the flavor will be so much better than anything that comes out of a bottle.

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

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 easily found in American supermarkets are Maille and Grey Poupon.
• Sometimes to switch things up, I also use the Maille whole-grain mustard too.

Step#3: Pick Your Vinegar

• For vinegar, it depends on what I’m making. If it’s a fall salad with walnuts or pears 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 and for white wine vinegar I go with Colavita Aged White Wine Vinegar.
• For something a bit sweater and lighter I also love white balsamic vinegar by O.

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 sometimes can be too heavy. Or too flavorful. If using olive oil, choose a lighter flavored vinegar so they don’t fight each other.
• Avocado Oil or Walnut oil by La Tourangelle are my favorites. The walnut oil and balsamic vinegar is a great combination for a nutty/sweet flavor to your vinaigrette.

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 to use the mini-whisk! It’s perfect for small jobs like salad 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.

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.

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!