French vinaigrette is a timeless salad dressing made with olive oil, vinegar, Dijon mustard, and seasonings, whisked together for a tangy, balanced flavor. My version is extra special—it’s been tested until perfect and includes finely minced shallots for depth, plus just a hint of honey for balance. This is the kind of recipe that transforms a simple green salad into something you’d find at a Parisian café.
Table of Contents
- Why I Love This French Vinaigrette Recipe
- Ingredient Notes
- Substitutions and Variations
- Directions
- Expert Tips for the Perfect French Vinaigrette
- How to Use French Vinaigrette
- How to Store and Make Ahead
- Other Salad Dressings and Vinaigrettes You’ll Love
- Final Thoughts
- Connect with Me
When I first tasted a jambon-beurre sandwich in Paris years ago, what struck me was how simple ingredients, when done right, can taste extraordinary. French vinaigrette is much the same—it’s the epitome of French home cooking: minimal ingredients, high quality, and attention to detail. Over the years, I’ve tested and retested my vinaigrette recipe, tweaking the vinegar-to-oil ratio, experimenting with sweeteners, and adjusting the mustard until it was just right.
Today, I’m sharing the recipe I now consider my gold standard. It’s quick, versatile, and has become a staple in my kitchen.
Why I Love This French Vinaigrette Recipe
Everyday Versatility – Toss it with a simple green salad, drizzle over roasted veggies, or use as a marinade for chicken.
Balanced and Bright – The acidity of wine vinegar with Dijon mustard gives this vinaigrette a lively kick.
Unique Twist – I use shallots for extra depth, and a touch of honey (or maple syrup) softens the sharpness.
Tested Until Perfect – The oil-to-vinegar ratio here has been carefully tested for a silky, pourable dressing.
Ingredient Notes
- Shallot (1 small, finely minced): Adds a gentle onion-like sharpness that mellows beautifully. A classic French touch.
- White Wine Vinegar (2 tbsp): Traditional in French vinaigrette. You can also use red wine vinegar or cider vinegar.
- Dijon Mustard (1 tsp): Essential for flavor and emulsification. Avoid yellow mustard—Dijon is non-negotiable here.
- Honey or Maple Syrup (1 tbsp): Just enough sweetness to balance acidity. Sugar can be used in a pinch.
- Extra Virgin Olive Oil (3 tbsp): Use a good-quality olive oil for the best flavor. Light oils won’t deliver the same richness.
- Salt & Black Pepper (to taste): Always freshly ground for maximum flavor.
Substitutions and Variations
- Vinegar: Swap white wine vinegar for red wine vinegar for a deeper flavor, or cider vinegar for something fruitier.
- Sweetener: Try agave or omit entirely for a sharper, more traditional vinaigrette.
- Herbs: Add fresh tarragon, parsley, or thyme for a herbaceous twist.
- Citrus Note: Replace part of the vinegar with fresh lemon juice for a softer, brighter vinaigrette.
- Garlic Lovers: Add 1 small clove of garlic, finely grated, for a punchier version.
Directions
- Prep the Shallot: Mince finely and set aside.
- Whisk the Base: In a small bowl, whisk vinegar and Dijon mustard until smooth.
- Sweeten: Add honey or maple syrup.
- Emulsify: Slowly drizzle in olive oil while whisking continuously until creamy.
- Season: Stir in shallot, salt, and freshly ground black pepper. Taste and adjust.
- Serve: Toss immediately with salad greens or store in a jar for later use.
Expert Tips for the Perfect French Vinaigrette
- Ratio Matters: Traditional French vinaigrette uses a 3:1 oil-to-vinegar ratio. My version leans slightly more acidic for brightness. Adjust to taste.
- Room Temperature Ingredients: Keeps the dressing from seizing and ensures a silky blend.
- Make in a Jar: Add everything to a mason jar, seal, and shake vigorously—mess-free emulsification!
- Let It Rest: Allowing the vinaigrette to sit for 10 minutes mellows the shallots and balances flavors.
How to Use French Vinaigrette
- Classic French Salad: Toss this vinaigrette with a simple salad of mixed greens, cherry tomatoes, and thinly sliced radishes.
- Marinade: Use this vinaigrette as a marinade for chicken or fish before grilling or baking.
- Vegetable Drizzle: Drizzle over roasted vegetables for a burst of flavor.
How to Store and Make Ahead
- Storage: Keep in an airtight container or jar in the fridge for up to 1 week.
- Separation is Normal: Olive oil will solidify slightly in the fridge. Just bring to room temperature and shake before using.
- Make Ahead: Perfect for meal prep—whip up a batch and keep it ready to drizzle over greens all week.
FAQ
Other Salad Dressings and Vinaigrettes You’ll Love
Final Thoughts
A French vinaigrette is proof that the simplest recipes often have the biggest impact. With just a handful of ingredients and a few minutes, you can create a dressing that feels elegant yet effortless. This version, tested until perfect, is one I reach for again and again—whether it’s tossed into a crisp green salad, drizzled over grilled veggies, or spooned over warm roasted potatoes.
Once you try this recipe, I promise you’ll never go back to store-bought dressings.
Connect with Me
For more delicious and easy recipes, follow me on Instagram and join me over on Facebook where I share recipes daily!
Classic French Vinaigrette
Elevate your salads with this classic French vinaigrette recipe—simple, flavorful, and easy to make with just a few ingredients. Perfect for any salad!
Ingredients
- 1 shallot, finely minced
- 2 tbsp white wine vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 3 tbsp extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Prepare the Shallot: Finely mince the shallot and set aside.
- Mix the Vinegar and Mustard: In a small bowl, whisk together the white wine vinegar and Dijon mustard until well combined.
- Add Sweetener: Stir in the honey or maple syrup, balancing the acidity with a touch of sweetness.
- Emulsify the Dressing: Slowly drizzle in the extra virgin olive oil while continuously whisking until the dressing is smooth and creamy.
- Season: Add salt and black pepper to taste, adjusting the seasoning as needed.
- Serve: Use immediately or store in the refrigerator for up to one week. Shake well before using.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
