In classical French cuisine, a vinaigrette or French dressing as it is called in the UK is used as a salad dressing.
The standard ratio for vinaigrette is three parts oil to one part vinegar whisked together and seasoned with salt and pepper.
You can make vinaigrette using a variety of oils – olive oil and vegetables oils are most common – or vinegars – balsamic, white wine or red wine vinegar being used most often.
In northern France, it is often made with walnut oil and cider vinegar.
You can add herbs, spices (paprika is often used), chopped shallots, chopped onion, a squeeze of lemon or lime, garlic or mustard powder to enhance the taste.
French dressing is really easy to make, even if you’re time poor you can quickly and simply bring all the ingredients together for a basic vinaigrette and serve it fresh at table with a green salad, tomato salad or pretty much any type of salad you can think of.
The easiest way is to measure out the ingredients into a clean jam jar or other lidded jar and just shake until really well mixed and pour straight from the jar.
For a small jar of vinaigrette/French dressing use the following measurements:
3 tablespoons oil
1/8 tablespoon salt
Dash of pepper
1 tablespoon wine vinegar
Method
Mix all the ingredients together in a jar with lid on tightly – about 30 seconds should do it – and serve.
It doesn’t get much simpler than that…
