French dressing is a simple vinegar sauce for mainly salads and as a marinade for a range of fresh foods. It is often known as ‘sauce vinaigrette‘ and is made from a good wine vinegar, oil, pepper and salt, pepper, usually fresh green herbs in season and on occasion mustard.
In southern France, garlic is sometimes added. Never add any sugar to a french dressing – it is sacrilege.
For ¼ pint;
- ½ to 2 tbsp good wine vinegar or a mixture of vinegar and lemon juice
- 6 tbsp. of a salad oil or olive oil
- pinch of salt
- ¼ tsp. of dry mustard (optional)
- beat the vinegar or lemon juice in a bowl with the salt and mustard if desired. keep mixing until the salt has fully dissolved.
- beat in the oil drop by drop and then season with pepper.
Put all the ingredients in a stoppered bottle and shake like anything until the salt has dissolved. It takes about 30 seconds to get it all mixed. Works a treat!
If you are adding some herbs then consider adding between 1 and 2 tablespoons of chopped green herbs such as tarragon, parsley, basil, chives. If none are available then add some quality dried herbs.