French Vinaigrette

French Vinaigrette dressing can be used on green salads, avocados, artichokes, and as base preparation for other dressings…

Ingredients (for 2)

  • 1 tbsp red wine vinegar (or fresh lemon juice)
  • 1 tbsp mustard
  • 1/2 shallot
  • 4 tbsp extra virgin olive oil
  • salt & black pepper


  • In a small bowl stir to combine together: red wine vinegar (or fresh lemon juice), minced shallots, Dijon mustard, salt and black pepper
  • Start to add extra virgin olive oil in a steady slow stream, whisking constantly
  • When the mixture starts to thicken, add more oil till smooth and all oil is used

Tips from the Chef

  • A vinaigrette is an emulsion between 3 or 4 parts of oil and 1 part acid (usually wine vinegar or lemon juice)
  • In general to make a thick, well-emulsified vinaigrette, combine the acidic part (lemon juice or vinegar) in a bowl with all seasonings (salt, mustard, herbs, shallots…), then slowly add the oil, drop by drop, whisking continually
  • Vinaigrette can be stored covered in fridge for few days