I cannot begin to explain how wonderful French dressing is. Out of all the salad dressings out there, I find this beauty to have the simplest ingredients yet arguably, the most delicious flavours combined. The sharp and strong dijon mustard pairs wonderful with the tart flavours of the vinegar and pickled shallots all wrapped nicely in a fresh coat of olive oil. It is absolutely delicious!
I love this recipe of French vinaigrette by David Leibovitz and found it to be one of the most elegant vinaigrette recipes out there. I followed it as a guide and it worked perfectly.
I followed David Leibovitz’s tip of pickling the shallots in the vinegar for a few minutes and I honestly believe that this is the best tip out there. I just love how it intensifies the combination of both the vinegar and the shallot’s flavours
The herbs are not necessary but definitely gives an added punch to your vinaigrette, so if you have some, do not be afraid to throw some in! For this recipe, I added some chopped parsley and thyme
Feel free to adjust the measurements of your spices and ingredients to your liking. This is a very forgiving sauce and really depends on your taste. This is all about you and your tastebuds so go bold and adjust
Lastly, this vinaigrette goes with practically anything, hence, do not feel limited with salads alone. I pair this beauty with hard-boiled eggs and crudités too!
1/2 cup extra virgin olive oil
3 tablespoons of dijon mustard
2 tablespoons of cider vinegar
1 small shallot, diced
1 tablespoon chopped herbs, (parsley, thyme, chives) if desired
salt and pepper
Place the chopped shallots in a bowl, pour the vinegar in and season with salt.
Leave the shallots to pickle for about 10 to 12 minutes
Add the olive oil and the dijon mustard in. Mix to combine
Add the chopped herbs in and keep stirring
Season with salt and fresh ground pepper to your liking
This recipe fills one 125g Terrine Jar. Salad dressings, although amazingly delicious any way you take it, will only hold up for a few days and is always best when made and eaten fresh, hence use the vinaigrette up within 3 days of making.