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Vinaigrette / French Dressing Recipe

A dressing base, to which you can add your own herbs or other flavourings - but delicious as it is!

A traditional French salad dressing. It is basically a mix of oil and vinegar the correct proportions being 3 -1 or 4-1 (we prefer the latter, but it's a matter of taste). Some restaurants make it up at 2-1 - to make make customers thirsty, and so spend more on drink. It certainly does this and is truly unpleasant. The dressing is best made as close to serving as possible, and must certainly be stirred at the last instant.

You can use a neutral-tasting oil, such as sunflower or vegetable oil or a full-flavoured olive oil if that takes your fancy and you like more punch! Or perhaps 50/50.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For a jug for 4 people:

200ml/7 fl oz Oil

50ml/2 fl oz White Wine Vinegar

1 peeled & crushed Clove of Garlic

1 rounded teaspoon (5ml) Dijon Mustard

1 peeled & crushed Shallot

Salt & freshly-ground Black Peppercorns


1. Mix all the ingredients together well, and allow to stand for 10 - 15 minutes minutes.

2. Strand out the crushed garlic & shallot.

3. Serve as it is, or emulsify in a food processor/liquidiser if you like a more stable blend.

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