I don’t mean to insult anyone’s intelligence, but this is a basic we cannot miss.
The original recipe for a vinaigrette (from the word “vinaigre” meaning “vinegar”) is 3 measures of oil for 1 measure of vinegar. Salt and pepper. AND THAT’S IT!
Most of us will add dijon mustard (1 teaspoon for 3 table spoons of oil and 1 of vinegar) and herbs (chives, parsley or tarragon) or chopped garlic.
A simple mixed green salad with vinaigrette is a great way to balance a heavy/fat dish such as seared foie gras, quiche, liver… And with whole milk cheese?: A FRENCH HEAVEN:0)
PS. You can make extra and keep it in a bottle in the fridge for days. Much better than the ready made vinaigrette people buy (full of chemicals and preservatives)…
Sans vouloir insulter l’intelligence de qui que ce soit, il faut parfois rafraichir ses classiques: 3 mesures d’huile pour 1 mesure de vinaigre, sel et poivre. Si vous ajoutez de la moutarde, comptez 1 cuillère à café pour 3 cuillères à soupe d’huile…
45 Comments Add yours
I’m catching up on all your posts today and honestly I have to say, I’m not sure how I’ve lived without your blog ! Thank you.
You are too kind Elizabeth! Welcome to My French Heaven:)
Thank you for your simplicity Stéphane. I hope you don’t mind, I’ve reposted this to a foodie group I belong to in google+. 😉
Great! Thanks! You’re my new PR girl:)
🙂 I might have to make some more of that French Onion soup of yours. So good on a chilly winter’s night.
Great recipe for New Year’s eve:)
Often the simplest things taste the best. I do like trying out different types of vinegar though and find they make important differences to the vinaigrette. PS, your posts are great for French revision! 🙂
You are so right! I do love raspberry vinaigrette on seared scallops:)
Good that you are writing about the basics, too! I usually prefer vinaigrette instead of dressings with lots of ingredients.
Absolutely right Stefan!!
I am like johnnysenough hepburn, too lazy to make it, I just pour balsamic vinegar and squirt olive oil on my salad. My hubby likes ranch dressing. I did not know the simple ratio though, I think I prefer more vinegar to oil. Next time I do make it, I will start with your formula and adjust from there.
Perfect! It’s all a matter of personal taste:)
Great photos! You’re so right. Nothing could possibly be fresher (or tastier) than homemade vinaigrette. Lots of people go wrong by diminishing the oil too much, though. I like your ratio:)
You make it the same way Grammy does, except she adds an Italian herb blend that she makes…SO good. 🙂
Thanks for sharing!
Grammy knows best 🙂 Especially the Italian ones 😉
Gramps was the Italian. Grammy is Finnish. She still knows best though, you’re right about that! 🙂
Wow so good cooks and good looking. Great genes:)
Haha, thanks. 🙂
All the best things are simple. Thanks.
Absolutely right!! 🙂
I could not agree more.
Basic vinaigrette is a staple in our house as we love salads of all sorts. Vinaigrette with garlic is my personal favourite, but vinaigrette with just a little mayonnaise is perfect for apple-based salads! [They are like a normal salad but with lots of small cubes of apple as the ‘hero’].
I remember having apples and endives together in a salad years and years ago in Germany. It was indeed served with a mayo based vinaigrette and it was delicious:)
I haven’t tried that one but it does sound delicious. I started trying apple in salad as a progression from the Waldorf salad. [I don’t like celery that much].
I HATE celery!
lmao. 😀 I knew you were a chef after my own heart!
I think recipes for the basics are the best. You have to be very strong with your basics before starting ti cook complicated dishes.
Absolutely right! 🙂
Love the lettuce picture!
I’m so lazy when it comes to salad dressing. I simply pour over evo oil and white wine vinegar. Even though I know how to make vinaigrette! Perhaps I would if guests were there…Nah, too busy guzzling Chablis!
Not as tasty, I know, but I substitute water for some of the oil to reduce calories.
Hey, why not?:)
Stephane, everyone I know buys their vinaigrettes and dressings. So dumb.
🙂 Especially since they are full of chemicals and preservatives!
Perfect! For some reason, many restaurants and home hosts insist on putting in much more vinegar, which for me is horrible.
I know! I also hate it when the salad swims in it. A mistake a lot of restaurants make…
I love your pictures. They look so official (:
Why thank you Leilra!!
wow just what I wanted to know, I could fall in love with youX You are safe I have got a partnerX
Ann, you are just too funny!!:)