French Vinaigrette Food

CLASSIC FRENCH VINAIGRETTE

Steps:

• Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in 1/2 cup extra-virgin olive oil. Season with salt and pepper to taste.
• Store jar in refrigerator if making ahead and shake well before using.
• Serve with 2 large heads Bibb, butter, or romaine lettuce that has been washed and dried well. Tear lettuce leaves into bite-size pieces and toss with dressing.

FRENCH SALAD DRESSING (FRENCH VINAIGRETTE)

Steps:

• 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.
• Small Batch: Use to dress 4 handfuls of leafy greens.

FRENCH SALAD DRESSING

Steps:

• Peel and finely chop 1 small shallot (2 tablespoons of chopped shallot) and add it to the mason-type jar;
• Add 2 tablespoons of vinegar (White Wine Vinegar, but you can also use red or champagne vinegar);
• Add 6 tablespoons of extra virgin olive oil (Tip: to create the best vinaigrette you'll need to keep this proportion of vinegar to oil 1:3);
• Add a teaspoon of Dijon mustard;
• Add about a 1/4 teaspoon of salt.
• Season with freshly ground black pepper;
• OPTIONAL: add a teaspoon of Maple syrup to balance out acidity;
• Put the lid on the jar and mix well. You can use it immediately or it can be kept in a refrigerator for about a week. Pour over your favorite salad.

FRENCH VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, salt, mustard, and pepper until salt is dissolved. Add oil in a slow stream, whisking until emulsified.

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE

Steps:

• In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

BASIC FRENCH VINAIGRETTE

Steps:

• In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

CLASSIC VINAIGRETTE

Steps:

• Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

FRENCH VINAIGRETTE

Steps:

• In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about 10 minutes.
• Whisk in the Dijon mustard and olive oil.
• Taste. If too sharp, add more olive oil and salt.

GARLIC FRENCH VINAIGRETTE

Steps:

• In a small saucepan boil the garlic in 2 inches water for 15 minutes, or until it is tender, and drain it.
• In a bowl mash the garlic to a paste and whisk in the cream, the mustard, the lemon juice, and salt and pepper to taste, whisking until the mixture is thickened slightly.
• Add the oil, drop by drop, whisking, and whisk the vinaigrette until it is emulsified.

SIMPLE VINAIGRETTE RECIPE

Steps:

• Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.