Hamdi Saidani This easy Julia Child French Vinaigrette is a quick and classic dressing that adds a fresh, tangy flavor to any salad. Made with simple ingredients like Dijon mustard, shallots, and olive oil, it’s perfectly balanced and versatile. Use it on leafy greens, roasted veggies, or even as a marinade for extra flavor!
Ingredients Needed
Big Batch (Makes 1 Cup)
- ¼ cup finely chopped shallots (French shallots)
- ¼ cup red or white wine vinegar (or sherry or champagne vinegar)
- 4 teaspoons Dijon mustard
- ½ cup extra virgin olive oil (or more for a richer taste)
- ½ teaspoon salt
- Black pepper, to taste
Small Batch (Serves 4)
- 1 tablespoon finely chopped shallots (French shallots)
- 1 tablespoon red or white wine vinegar (or sherry or champagne vinegar)
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil (use 5 tablespoons for a richer dressing)
- Salt and black pepper, to taste
How To Make French Vinaigrette
- Combine ingredients: Add all ingredients to a jar with a lid.
- Shake well: Secure the lid and shake until the dressing is fully mixed.
- Adjust seasoning: Taste and add more salt or pepper if needed.
- Let it rest: Allow the vinaigrette to sit for 5 minutes before using.
- Store properly: Keep in the fridge for up to 2 weeks (big batch). Shake before each use.
- Serving suggestion: The small batch is perfect for dressing 4 handfuls of leafy greens.
Recipe Tips
- Use fresh shallots: Freshly chopped shallots add the best flavor. Avoid dried or pre-chopped ones for the freshest taste.
- Shake, don’t stir: Shaking the vinaigrette in a jar helps emulsify the dressing, making it smooth and well-mixed.
- Let it rest: Allow the vinaigrette to sit for at least 5 minutes before using. This helps the flavors blend better.
- Adjust oil and vinegar: If the dressing is too tangy, add more olive oil. If it’s too mild, add a little more vinegar.
- Store properly: Keep the vinaigrette in an airtight jar in the fridge and always shake before using, as it will naturally separate over time.
How To Store Leftovers
Store leftovers french vinaigrette in a sealed jar in the fridge for up to 2 weeks. Shake well before using since the ingredients may separate.
Nutrition Fact
Serving Size: 1 cup (244 grams)
- Calories: Approximately 144
- Total Fat: 4 g
- Saturated Fat: 1 g
- Sodium: 690 mg
- Potassium: 1 mg
- Total Carbohydrate: 15.7 g
- Dietary Fiber: 7.2 g
- Sugars: 6.7 g
- Protein: 5.1 g
More Julia Child Recipe:
Julia Child French Vinaigrette
Description
This easy Julia Child French Vinaigrette is a quick and classic dressing that adds a fresh, tangy flavor to any salad. Made with simple ingredients like Dijon mustard, shallots, and olive oil, it’s perfectly balanced and versatile. Use it on leafy greens, roasted veggies, or even as a marinade for extra flavor!
Ingredients
Big Batch (Makes 1 Cup)
Small Batch (Serves 4)
Instructions
- Combine ingredients: Add all ingredients to a jar with a lid.
- Shake well: Secure the lid and shake until the dressing is fully mixed.
- Adjust seasoning: Taste and add more salt or pepper if needed.
- Let it rest: Allow the vinaigrette to sit for 5 minutes before using.
- Store properly: Keep in the fridge for up to 2 weeks (big batch). Shake before each use.
- Serving suggestion: The small batch is perfect for dressing 4 handfuls of leafy greens.
Notes
- Use fresh shallots: Freshly chopped shallots add the best flavor. Avoid dried or pre-chopped ones for the freshest taste.
- Shake, don’t stir: Shaking the vinaigrette in a jar helps emulsify the dressing, making it smooth and well-mixed.
- Let it rest: Allow the vinaigrette to sit for at least 5 minutes before using. This helps the flavors blend better.
- Adjust oil and vinegar: If the dressing is too tangy, add more olive oil. If it’s too mild, add a little more vinegar.
- Store properly: Keep the vinaigrette in an airtight jar in the fridge and always shake before using, as it will naturally separate over time.
