Classic French salad dressing, also known as vinaigrette française, is simple and quick to make and adds a delightful French touch to your salads, grain bowls, and more.
For other delicious vinaigrettes, try Blood Orange Vinaigrette, Homemade Italian Vinaigrette, and Easy Lemon Vinaigrette.
This classic French salad dressing doesn't vary much from tradition.
Occasionally, you might encounter versions using a different vinegar or a touch of minced garlic. However, you'll typically find this timeless dressing made with readily available and minimal ingredients, like this recipe.
You can generously drizzle this timeless French dressing over a diverse range of dishes, whether it's your favorite green salad or hearty grain bowls like the Fall Farro Salad with Roasted Butternut Squash and Apples or this Vegan Cobb Salad.
The balance of vinegar, rich olive oil, and shallot flavor will elevate your meal to a new level.
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What is French Dressing
There is Amercian French dressing and classic French dressing. Most folks in the States think they're indulging in something genuinely French, but the truth is, they are not the same at all.
Classic French vinaigrette dressing has a balanced, tangy vibe with olive oil, vinegar, and a touch of Dijon mustard.
But in the States, we changed it to suit the American palate with a creamy, sweeter, tomato-based concoction usually made with ketchup or tomato paste, sugar, and spices. It's got a bold flavor and a slightly sweet kick that's pretty darn tasty, even though it's not exactly what the French had in mind.
Ingredients
Here is a picture of everything you'll need. For quantities, see the recipe card.
- Using freshly cracked black pepper is preferable to pre-ground black pepper, so opt for the freshly cracked variety if you have it on hand.
- Opt for extra virgin olive oil when making this dressing, as it imparts a robust peppery note to the blend. Even the most basic of salad dressings can be enhanced by using a top-notch olive oil.
- Dijon mustard is important in French dressing. It keeps things creamy by stopping the oil and vinegar from splitting. Plus, it adds a tangy, slightly spicy kick, balancing out the vinegar's punch. And it makes the dressing smoother and thicker, so it clings perfectly to your salad. It's basically the secret sauce for a fantastic dressing!
- Sub the red wine vinegar with white wine vinegar.
How To Make Classic French Salad Dressing
The steps are simple, but I'm all about those visuals, so here's a little picture strip to keep you entertained. If you're craving the full instruction experience, you'll find all the details on the recipe card.
Step 1: Combine vinegar and shallots.
Step 2: Add Dijon mustard and slowly add the olive oil.
Step 3: Season to taste.
Top Tips
- Whisk, whisk, whisk. Ensure you whisk the Dijon mustard and other ingredients thoroughly. Mustard acts as an emulsifier and helps bind the oil and vinegar together. You'll get an arm workout, but your dressing won't separate for a while.
- Add the oil gradually while whisking continuously. This gradual incorporation helps create a stable emulsion.
- While Dijon mustard helps prevent oil and vinegar from separating in your dressing, some settling or separation will occur over time. To maintain the dressing's emulsified state, give it a quick stir or shake before using it. This helps redistribute the ingredients and ensures your a consistent, creamy texture.
- Ensure your ingredients, especially the olive oil, are at room temperature. Cold ingredients can lead to separation.
- Adjust the amount of Dijon mustard to your taste. A bit more mustard can also help with emulsification.
- If you’ve made my Tomato Confit, use any extra infused oil as the base for this vinaigrette.
Serving Suggestions
- Drizzle the vinaigrette over a simple green salad made with fresh lettuce, mixed greens, cucumbers, and cherry tomatoes. Add some Air Fryer Croutons or Roasted Chickpea Croutons for crunch.
- Drizzle inside your favorite wraps like this Vegan Falafel Wrap.
- Roast a medley of vegetables like in this Sheet Pan Oven Roasted Vegetables or carrots, bell peppers, and red onions together. Drizzle the vinaigrette over the warm veggies for a delightful side dish.
- Toss boiled baby potatoes with vinaigrette while they're still warm. Add chopped fresh basil and some red onion for extra flavor.
- Combine dressing with chickpeas, kidney beans, and black beans, diced bell peppers, corn, and red onion.
Storage
Homemade French vinaigrette can sit at room temperature in a sealed container for up to a day, but refrigeration is best for longer storage—keeping it fresh for 1–2 weeks. If it separates or the oil solidifies in the fridge, let it sit at room temperature for 30 minutes, then shake or whisk to blend it back together.
French Dressing FAQS
For me, the best ratio is 2 parts oil to 1 part vinegar, but it can be adjusted to suit your taste. Some prefer a 3:1 ratio, while others use a 4:1 ratio for a milder flavor. If desired add a tablespoon at a time of vinegar until you reach your desired tanginess.
While Dijon mustard is a key ingredient for the traditional recipe, you can omit it if you prefer a simpler, oil and vinegar-based dressing. However, it won't have the same emulsified consistency or flavor and it will cease being a classic French vinaigrette.
Classic French vinaigrette serves as a base that can be customized with herbs (such as basil, parsley, or tarragon), minced garlic, a sweetener, or even a splash of lemon juice for added flavor.
Yes. The recipe doesn't contain any animal products or gluten-containing products.
More Delicious Vegan Recipes
Got a minute? I'd love for you to dive into the comments and rate this Classic French Salad Dressing. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Classic French Salad Dressing
Ingredients
- ¼ cup red wine vinegar substitute with white wine vinegar
- ½ cup extra-virgin olive oil
- 1 small shallot minced (~ ¼ cup)
- 1 - 2 teaspoons Dijon mustard adjust to taste
- ½ teaspoon salt adjust to taste
- ¼ teaspoon freshly cracked black pepper
Instructions
- Combine Vinegar and Shallot: Whisk the red wine vinegar and minced shallot in a small bowl. Let this mixture sit for about 10 minutes. This allows the shallot to marinate in the vinegar, enhancing its flavor.
- Add Dijon Mustard: Whisk in the Dijon mustard after the shallot has marinated. The mustard not only adds flavor but also helps emulsify the dressing.
- Slowly Stream in Olive Oil: While continuously whisking, slowly stream in the extra-virgin olive oil. This gradual addition helps create a smooth and creamy texture. Continue whisking until the oil and vinegar are well combined and the dressing has thickened slightly.
- Season to Taste: Season the French dressing with salt and freshly ground black pepper. Taste it and adjust the seasoning if needed.
- Store and Serve: Transfer the authentic French dressing to a jar or an airtight container. Store it in the refrigerator for up to a week. Before using, give it a good shake to re-emulsify the ingredients if they have separated.
Rob says
Absolutely delighted with this salad dressing! The combination of high-quality olive oil, tangy vinegar, and the perfect touch of Dijon mustard elevates any dish it's paired with. It's easy to prepare and will become a staple in my kitchen. Highly recommended for anyone looking to add a sophisticated touch to their meals. A well-deserved 5 stars!
Regi Pearce says
I'm so glad to hear that you enjoyed the salad dressing and found its flavors great! It's fantastic to know that it was not only delightful to your taste buds but also easy to prepare and a new staple in your kitchen. Thank you for the high recommendation and the five-star rating.