Classic French Vinaigrette (Easy Bistro Salad Dressing)

This classic French vinaigrette is made with white wine vinegar, Dijon mustard, extra virgin olive oil, shallot, and fresh chives. Bright, tangy, and ready in 10 minutes, it is perfect for green salads, grain bowls, roasted vegetables, and warm potato or lentil salads.

Grant and I eat plenty of salads, especially during the summer, so we nearly always have some version of homemade vinaigrette in the fridge.

This French vinaigrette is one of those useful kitchen basics that works with almost everything. It is quick to prepare, easy to adjust to your taste, and often more budget-friendly than buying bottled dressing.

The recipe makes approximately 250 ml (1 cup), but you can easily halve all the ingredients when you only need a small batch.

Scroll down for step-by-step photos, helpful tips, and storage instructions.

Jump to:

• Recipe at a Glance
• What Is French Vinaigrette?
• Ingredients You'll Need
• The Classic French Vinaigrette Ratio
• How to Make French Vinaigrette
• How to Make French Vinaigrette in a Mason Jar
• Substitutions and Flavor Variations
• Ways to Use French Vinaigrette
• Storage and Make-Ahead Instructions
• FAQ's
• More Homemade Salad Dressing Recipes
• Classic French Vinaigrette (Easy Bistro Salad Dressing)

Recipe at a Glance

• Ready in: 10 minutes
• Makes: Approximately 250 ml (1 cup)
• Main ingredients: White wine vinegar, Dijon mustard, olive oil, shallot, and fresh chives
• Dietary information: Vegan, vegetarian, dairy-free, and gluten-free
• Perfect for: Green salads, grain bowls, roasted vegetables, warm salads, and meal prep
• Cooking method: No-cook; whisked or shaken

What Is French Vinaigrette?

French vinaigrette is a simple oil-and-vinegar dressing commonly flavored with Dijon mustard, shallot, salt, and pepper.

It is different from the sweet, creamy, reddish-orange dressing commonly sold as French dressing in the United States. Classic French vinaigrette is lighter, tangier, and usually made without sugar or tomato.

Ingredients You'll Need

This easy bistro salad dressing is made with just a handful of pantry ingredients.

• White wine vinegar - Gives the vinaigrette its clean, bright acidity. Champagne vinegar also works well.
• Dijon mustard - Adds flavor and helps the oil and vinegar emulsify.
• Extra virgin olive oil - Forms the base of the dressing. Choose a milder olive oil for this recipe.
• Shallot - Adds a mild onion flavor and softens as it rests in the vinegar.
• Salt and black pepper - Bring the flavors together.
• Fresh chives - Optional, but they add freshness and a gentle onion flavor.

See the recipe card for quantities.

The Classic French Vinaigrette Ratio

The traditional vinaigrette ratio is:

3 parts oil to 1 part vinegar

For this recipe, that means:

• ¾ cup (180 ml) oil
• ¼ cup (60 ml) vinegar

This ratio creates a balanced dressing, but you can adjust it to suit your taste. Add a little more vinegar for a sharper vinaigrette or slightly more oil for a milder flavor

How to Make French Vinaigrette

Build the base

In a bowl, whisk together the white wine vinegar and Dijon mustard until smooth.

Emulsify the dressing

Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.

Chef's Tip: Add the oil gradually rather than pouring it in all at once. This helps create a smoother, more stable dressing. 

Add the aromatics

Stir in the finely chopped shallot and season with salt and pepper. Add fresh chives if using. 

Chef's Tip: Let the vinaigrette sit for 5-10 minutes before serving. This gives the shallot time to soften and lightly pickle in the dressing. 

Taste and adjust seasoning or acidity as needed. Taste the vinaigrette with a salad leaf rather than directly from the spoon. It may taste quite sharp on its own but become beautifully balanced once tossed with greens. 

How to Make French Vinaigrette in a Mason Jar

The mason jar method is quick, easy, and perfect for storing the dressing in the fridge.

• Add the white wine vinegar and Dijon mustard to a clean jar. Seal tightly and shake until well combined.
• Add the olive oil, close the jar, and shake again until the vinaigrette is emulsified and slightly thickened.
• Add the shallot, salt, pepper, and optional chives. Shake briefly, then taste and adjust the seasoning.
• Shake the vinaigrette again before serving, as the shallot may settle at the bottom.

Substitutions and Flavor Variations

• Different vinegar - Replace the white wine vinegar with champagne vinegar, red wine vinegar, or apple cider vinegar.
• Different oil - Use a mild olive oil, avocado oil, grapeseed oil, or walnut oil.
• Fresh herbs - Try parsley, tarragon, chervil, or a small amount of fresh thyme.
• Garlic vinaigrette - Add one small grated garlic clove.
• Herbes de Provence - Add a small pinch for a more aromatic flavor

Ways to Use French Vinaigrette

This French Dijon vinaigrette can be used for much more than leafy salads.

• Green salads - Toss it with our French Bistro Salad or a simple salad made with lettuce, rocket, endive, or mixed greens.
• Chickpea and bean salads - Try it with our Chickpea Cucumber Feta Salad, or Italian Dense Bean Salad.
• Chicken salads - Drizzle it over our Mediterranean Chicken Salad or a simple grilled chicken salad.
• Warm salads - Serve it with warm potatoes, lentils, green beans, or a classic warm goat cheese salad.
• Grain bowls - Spoon it over cooked bulgur wheat, fluffy quinoa, lentils, or farro with seasonal vegetables.
• Roasted vegetables - Drizzle it over Roasted Mediterranean Vegetables, zucchini, asparagus, peppers, or potatoes.
• Marinade - Use it as a quick marinade for chicken, fish, mushrooms, or vegetables.

Storage and Make-Ahead Instructions

Fridge: Store the vinaigrette in a clean, airtight jar in the refrigerator for up to 5-7 days.

Make ahead: Prepare it several days in advance. The flavors become more rounded as the dressing rests. Add the fresh chives or other herbs just before serving for the freshest flavor and color.

Before serving: Olive oil can solidify in the refrigerator. Let the vinaigrette stand at room temperature for 10-15 minutes, then shake or whisk well.

Small batch: To make approximately 125 ml (½ cup), use 2 tablespoon (30 ml) white wine vinegar, 1 tablespoon (15 ml) Dijon mustard, 6 tablespoon (90 ml) extra virgin olive oil, ½ small shallot, salt and black pepper to taste, and ½-1 tablespoon fresh chives, if using.

FAQ's

More Homemade Salad Dressing Recipes

Try some of our other easy homemade salad dressings:

• Italian Vinaigrette
• Homemade Greek Vinaigrette
• Balsamic Vinaigrette
• Creamy Herb Dressing
• Red Wine Vinegar Salad Dressing

This classic French vinaigrette is bright, tangy, and incredibly versatile. Once you know the basic oil-to-vinegar ratio, you can adjust the ingredients and create your own homemade dressing for almost any salad.

Give it a try and let us know in the comments how you used it. Don't forget to Pin it for later!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.