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Classic French Vinaigrette

This classic French vinaigrette is light, tangy, and endlessly versatile. Made with just a handful of pantry staples, it’s perfect for green salads, pasta salads, roasted vegetables, or as a quick marinade for chicken or seafood.
Print Recipe
Course: dressings
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar (or white wine vinegar or champagne vinegar)
  • 1 tsp Dijon mustard (or ½ teaspoon garlic powder)
  • 1 garlic clove, finely minced
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp honey or maple syrup (optional, for balance)

Method
 

  1. Combine the base:In a small bowl or jar, whisk together the vinegar, Dijon mustard, garlic, salt, pepper, and honey (if using).
    Emulsify:Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is smooth and slightly thickened.
    Taste & adjust:Adjust seasoning with additional salt, pepper, or a splash of vinegar if needed.
    Serve or store:Use immediately or store in an airtight container in the refrigerator for up to 7 days. Shake well before using.

Notes

  • Makes: about ½ cup
  • Serving size: 1 tablespoon
  • Servings: approximately 8
  • Calories: 70
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 0.5g
  • Sugar: 0g (1g if honey is used)
  • Protein: 0g
  • Sodium: 75mg

Tips & Variations

  • Lemon French Vinaigrette: Swap vinegar for fresh lemon juice.
  • Shallot Vinaigrette: Add 1 tablespoon finely minced shallot.
  • Herb Vinaigrette: Stir in fresh herbs like parsley, thyme, or chives.
  • Creamier Texture: Add an extra ½ teaspoon Dijon mustard.

Why This Recipe Works

The classic French vinaigrette ratio—3 parts oil to 1 part acid—creates a balanced dressing that enhances fresh ingredients without overpowering them. It’s clean, simple, and timeless.