Q : What is the difference between French vinaigrette and French dressing?

A : French vinaigrette is an oil-and-vinegar dressing usually made with Dijon mustard and shallot. American-style French dressing is generally sweeter, thicker, and often tomato-based.

Q : Why does my vinaigrette separate?

A : Oil and vinegar naturally separate over time. Dijon mustard helps emulsify the dressing, while slowly adding the oil and whisking continuously creates a smoother mixture. Shake or whisk it again before serving if it separates.

Q : Does French vinaigrette need to be refrigerated?

A : Yes. This vinaigrette should be refrigerated because it contains fresh shallot and optional fresh herbs.

Classic French Vinaigrette (Easy Bistro Salad Dressing)

Name: Classic French Vinaigrette (Easy Bistro Salad Dressing)
Prep time: 10 min
Total time: 10 min
Cuisine: French
Ingredients: ¼ cup (60 ml) white wine vinegar2 tbsp (30 ml) Dijon mustard¾ cup (180 ml) extra virgin olive oil1 small shallot (1 - 1½ tbsp), finely choppedSalt and freshly ground black pepper, to taste1–2 tbsp (15–30 ml) fresh chives, finely chopped (optional)

Description

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.

Ingredients

1/4 cup (60 ml) white wine vinegar
2 tbsp (30 ml) Dijon mustard
3/4 cup (180 ml) extra virgin olive oil
1 small shallot (1 - 1 1/2 tbsp), finely chopped
Salt and freshly ground black pepper, to taste
1-2 tbsp (15-30 ml) fresh chives, finely chopped (optional)

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Instructions

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

2. 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.

3. 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.

Notes

Mason jar method: Shake the vinegar and mustard together in a sealed jar. Add the olive oil and shake until emulsified. Add the shallot, seasonings, and optional chives, then shake again.

Small batch: Halve all the ingredients to make approximately 125 ml (½ cup).

Storage: Refrigerate in a clean, airtight jar for up to 5–7 days. Let it stand at room temperature for 10–15 minutes, then shake well before serving.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad Dressing
Method: No Cook
Cuisine: French

Nutrition

Serving Size: 1 serving (1tbsp servings)
Calories: 93
Sugar: 0.1 g
Sodium: 67.3 mg
Fat: 10.5 g
Carbohydrates: 0.1 g
Protein: 0 g
Cholesterol: 0 mg