French Salad Dressing (French Vinaigrette) Recipe

A basic French Salad Dressing is a dressing that everybody ought to know. It’s easy to make and lasts for two weeks so it’s an important standby – make an enormous batch! All you want are some crisp leafy greens, toss it in a French Salad Dressing and you’ve got your self an instantaneous aspect salad!

I feel a French French dressing is the very first salad dressing recipe I realized to make correctly. Once I say “correctly”, I imply extra than simply drizzling a squeeze of lemon juice and olive oil over greens. Which there’s nothing improper with doing, and I nonetheless actually try this! I imply really making an actual correct salad dressing. I feel this was my first. 🙂

The factor many individuals might not find out about French Salad Dressings is that it retains very well for as much as 2 weeks. Sure it has eschalots (the small onions, also called French shallots in Australia, or shallots in America). However it continues to flavour the dressing for round 2 weeks, and it doesn’t go unhealthy. Not like garlic which does. Crucial cooking trivia – recent garlic, as soon as chopped or minced, goes unhealthy after a number of days and may trigger a nasty type of meals poisoning referred to as botulism. I’m referring right here to uncooked garlic. Cooked and dried garlic is okay. Question retailer purchased garlic – I’m not solely certain however would personally not threat it.

So as a result of a basic French French dressing doesn’t have garlic in it, it’s tremendous to maintain! And in contrast to garlic, eschalots and onion hold for weeks in oil. 🙂 So this French French dressing will likely be simply as tasty because the day you made it for as much as 2 weeks. Past this I discover the eschalots lose flavour energy, but it surely’s nonetheless a tasty dressing.

This French French dressing goes in my bucket of “recipes that everybody ought to know”. Undoubtedly a basic to maintain! 

French Salad Dressing (French Vinaigrette) Recipe

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Serves: 1 Prep Time: 5 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 cup eschalots / French shallots , finely chopped (Note 1)
• 1/4 cup red or white wine vinegar (or sherry or champagne vinegar)
• 4 tsp Dijon Mustard
• 1/2 cup extra virgin olive oil (or more if you want richer)
• 1/2 tsp salt
• Black pepper
• 1 tbsp eschalots / French shallots , finely chopped (Note 1)
• 1 tbsp red or white wine vinegar (or sherry or champagne vinegar)
• 1 tsp Dijon Mustard
• 2 tbsp olive oil (I use 5 tbsp)
• Salt and pepper

Instructions

1. Place ingredients in a jar and shake well until combined. Adjust salt and pepper to taste. Let rest for 5 minutes before using, or keep up to 2 weeks.
2. Small Batch: Use to dress 4 handfuls of leafy greens.

Notes

1. Eschalots in Australia are known as shallots in the US and much of the rest of the world. It is also referred to as a French shallot. They are small onions. They taste more mild than onions, slightly sweeter, and the flesh is more tender so it sort of "dissolves" in sauces and dressings better (if finely chopped).
2. This keeps for up to 2 weeks in the fridge in an airtight jar. Beyond this, the flavour of the eschalot starts to noticeably fade.