I was first introduced to this Classic Vinaigrette recipe by my French mother-in-law, who always makes her own. She makes it right in the salad bowl, so it’s all ready to go when she’s ready to serve the cheese course. Then all she has to do is drop in the greens and toss.
In the States, we typically don’t serve cheese courses after dinner, but this dressing is the perfect complement when you need a tossed salad to pair with something rich like a Quiche, Lasagna, Croque Monsieur, or a bubbling dish of endive béchamel.
There are 3 main components to this recipe, and each one plays an important role.
The mustard, the vinegar, and the oil.
Switch up the flavors of these components for the seasons, and you have a very versatile dressing that goes from summer to fall, winter, and spring.
Here 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 or a combination of both.
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.
Normally, I use grapeseed oil. I like its light, flavorless quality. It allows the mustard and vinegar flavors to shine through.
Olive oil can sometimes be too heavy. Or too flavorful. If using olive oil, choose a lighter-flavored vinegar so the two 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.
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, such as Herbs de Provence, which I use 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.
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.
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.