Top 10 Classical French Vinaigrette
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Top 10 Classical French Vinaigrette Recipes
No self-respecting French kitchen would have any less than 10 classical vinaigrette recipes to call on in their repertoire. The dressing is the backbone of French cooking and though they may look similar, the variety of flavors to call on in the recipe is infinitesimal. It can be a quick and humble mix of vinegar, oil, and mustard, or a meticulous combination of herbs, oils, and acids. In French kitchens, vinaigrettes are so popular that they are commonly made in huge batches once a week.
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Tarragon Mustard Vinaigrette
French Vinaigrette. The Picture Pantry/Alanna Taylor-Tobin - Getty Tarragon Mustard Vinaigrette is a tangy, spicy dressing with a hint of tarragon's licorice flavor. It works well with seafood dishes and steamed vegetables.- YIELD
- 4-6 servings
INGREDIENTS · 1/3 Cup Extra Virgin Olive Oil · 1/4 Cup white wine vinegar · 2 Tablespoons Dijon Mustard · 1 large pinch Salt · 1-2 minced Shallots · 2-3 Tablespoons fresh Tarragon minced PREPARATION Mince the shallots and place in bowl with vinegar, salt, herbs and mustard. Add Olive Oil in thin steady stream whisking as you pour to emulsify the dressing. When emulsified, it's ready. Add freshly ground pepper if desired. Chop fresh greens for salad and pour on as desired. Toss to coat. -
Champagne VinaigretteCrisp, dry Champagne vinegar provides the perfect base for zesty ginger and lemon in this refined French vinaigrette recipe. It tastes especially good with mild white fish and poultry dishes. YIELD: Makes 3/4 cup
INGREDIENTS · 1 garlic clove, finely chopped · 2 tablespoons Dijon Mustard · 1/4 cup champagne vinegar · 2 tablespoons fresh lemon juice · 2 tablespoons honey · 2 or 3 dashes hot sauce · 1/2 teaspoon salt · 1/2 teaspoon freshly ground black pepper · 1/2 cup extra virgin olive oil PREPARATION Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and purée until smooth. -
Blood Orange VinaigretteSweet, juicy blood orange juice blends with garlic and herbs to make a kicky French vinaigrette dressing. Serve it drizzled over mixed greens alongside a rare-cooked filet of beef.
INGREDIENTS · 2 tablespoons vinegar (white wine) · 1/4 cup orange juice (blood orange) · 2/3 cup olive oil · 1/2 clove garlic (crushed and finely chopped) · 1 tablespoon shallots (finely chopped) · 2 teaspoons fresh parsley (finely chopped) · 2 teaspoons chives (fresh, finely chopped) PREPARATION Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together. -
Maple Walnut VinaigretteMaple and walnuts create a sublime French Canadian vinaigrette dressing that is sure to perk up any salad. Serve it with a salad as an accompaniment to a poultry-based stew, or drizzle it over sautéed carrots for a unique vegetable course.Serves: 1 CUP
INGREDIENTS · ½ cup of extra virgin olive oil · ¼ cup of walnut oil · 2 Tablespoons of pure maple syrup · 3 Tablespoons of apple cider vinegar · 1 teaspoon of Dijon mustard · 2 Tablespoons of minced shallots · salt & freshly ground pepper to taste. PREPARATION Place the oils, vinegar, maple syrup, vinegar, mustard and shallots in a small bowl. Whisk until combined. Season to taste with salt and pepper.
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Herbes de Provence VinaigretteYield: 4 servingsA blend of Herbes de Provence turns a classic white wine vinaigrette recipe into a unique and impressive salad dressing. It tastes sublime on steamed vegetables with fish and olives.
| INGREDIENTS · 1 teaspoon dried herbes de Provence or (2 teaspoons fresh, chopped) · 5 tablespoons white wine vinegar · 5 tablespoons olive oil · 1/2 small clove garlic (crushed and finely chopped) · 1/8 teaspoon black pepper · 1/4 teaspoon salt | PREPARATION Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together. |
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Andouille Balsamic VinaigretteSmoky, flavorful Andouille sausage sautéed with onions, shallots, and garlic lays the foundation for this scrumptious balsamic vinaigrette dressing. A salad made with this can almost be considered a meal in itself. If you need a little something more, a thick wedge of quiche made with sharp Cantal cheese is the perfect flavor match.YIELD: 1 1/3 cups
INGREDIENTS · 4 ounces finely chopped andouille sausage · 1 tablespoon minced shallots · 1 tablespoon minced garlic · 3/4 cup olive oil · 2 tablespoons balsamic vinegar · 1 teaspoon sugar · 1/2 teaspoon salt · 4 turns freshly ground black pepper PREPARATION Heat a medium dry skillet over high heat. Add the andouille and sauté for 1 1/2 minutes. Add the shallots and garlic and sauté for 1 minute. Add the oil and vinegar, cook for 1 minute, and remove from the heat. Stir in the sugar, salt, and pepper. Serve immediately. Refrigerate any remaining dressing. -
Apple Champagne VinaigretteSpicy apples and Champagne vinegar blend to make a sophisticated and unique twist on a classic Champagne vinaigrette recipe. It is very impressive served at dinner parties.
INGREDIENTS · ¼ cup Champagne vinegar: · 1 medium shallot, peeled and finely minced · 1 teaspoon Dijon mustard · 5 ounces extra-virgin olive oil · Salt and freshly ground black pepper, to taste · 1 tablespoon finely chopped herbs, such as chives, parsley and thyme (optional) PREPARATION Whisk the vinegar, shallot, and mustard together in a medium mixing bowl to blend. While whisking vigorously, slowly drizzle the olive oil into the vinegar mixture. Adjust seasoning with salt and pepper and stir in chopped herbs. Set aside. -
Sun-Dried Tomato VinaigretteSun-dried tomatoes and classic Provencal flavors combine to make a lovely French vinaigrette dressing. Pair it with a bed of romaine lettuce and grilled snapper.Makes about 2/3 cup
INGREDIENTS · 2 sun-dried tomato halves · 1 1/2 tablespoons balsamic vinegar · 1 1/2 tablespoons red-wine vinegar · 1/2 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt · 1/3 cup olive oil · 1 tablespoon minced fresh basil leaves PREPARATION In a saucepan simmer the sun-dried tomatoes in 2 inches water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl whisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil. -
Lemon Mustard VinaigretteVinaigrette salad dressing is a tradition in France. This recipe uses lemons, mustard, and tarragon to create a garden-fresh flavor that tastes great with seafood.YIELD: 1/4 cup
INGREDIENTS · 1tablespoon fresh lemon juice · 1⁄2teaspoon Dijon mustard · 1⁄4teaspoon fresh ground black pepper · 1⁄8teaspoon sea salt · 1clove garlic, finely minced · 3tablespoons olive oil PREPARATION Whisk together the lemon juice, mustard, pepper, salt& Garlic. Slowly whisk in the oil, whisk until you can see it has fused and is slightly thicker. -
Rosemary White Wine VinaigretteWhite wine vinegar and fragrant rosemary blend with garlic in this rustic French vinaigrette recipe. It has a very versatile flavor that works well with poultry, beef, and vegetables.
INGREDIENTS · 1 teaspoon dried or 2 teaspoons fresh rosemary, chopped · 4 tablespoons white wine vinegar · 4 tablespoons olive oil · ½ small clove garlic, crushed and finely chopped · 1/8 teaspoon ground black pepper · ¼ teaspoon salt PREPARATION Whisk together the fresh rosemary, white wine vinegar, olive oil, salt, pepper & Garlic. Slowly whisk in the oil, whisk until you can see it has fused and is slightly thicker.
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