This is a stone-cold classic French vinaigrette (I did learn the recipe at Le Cordon Bleu after all) and it will bring most salads to life. It manages to achieve a thick and well combined consistency when whisked with the mustard. The secret is the quantities: always 1 vinegar to 3 oil, and to use sunflower oil as well as extra virgin olive oil to lighten the taste. The pinch of sugar is essential too. Multiply the recipe as required.
I guarantee you will never again buy a substandard expensive ready-made salad dressing if you use this recipe.
Shallot and Mustard Dressing/Vinaigrette (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
makes enough to dress a salad for 2-3
- 1 tbsp red wine vinegar
- 2 tbsps sunflower oil
- 1 tbsp extra virgin olive oil
- 1/2 tsp dijon mustard
- 1/2 shallot, finely chopped
- a tiny pinch of sugar
- seasoning
– In a small bowl whisk together the vinegar, mustard, sugar, seasoning and shallot.
– Whisk in the oil to create a smooth dressing. Taste and adjust the seasoning.
– Perfect as a dressing for Veggie Salade Niçoise
4 Responses
Yay! Dressing our dinner salad with this tonight. I’ve been trying to reduce my consumption of oil, but this looks too good to pass up!
Hope you liked it….sorry about the oil, but a dressing can make a salad! X
It was amazing! It made my sorry salad much better than it would have been. I was working with some veggies that were on their way out and the dressing disguised their sad state.
I’m cutting out oil for health purposes. I find that I do better without it. However, if I only have it now and again I seem to do okay. Glad your dressing was the exception. It was worth it!