French Dressing (Vinaigrette) Recipe

French Dressing (Vinaigrette) Recipe

  • ¼ cup red or white wine vinegar
  • ¼ teaspoon salt
  • 1/8 teaspoon white pepper
  • ¾ cup olive oil
  1. In a bowl mix vinegar, salt, and pepper with a wire whisk. Add oil and mix vigorously until well blended and slightly thickened. Use to dress green or vegetable salads.
  2. VARIATIONS
  3. Garlic French Dressing: Drop 1 peeled, bruised clove garlic into dressing and let stand 1-2 hours at room temperature; remove garlic before using dressing.
  4. Per Tablespoon: 90 C, 0 mg CH, 35 mg S
  5. Tarragon French Dressing: Make dressing with tarragon vinegar and add 1 tablespoon minced fresh or ½ teaspoon dried tarragon.
  6. Per Tablespoon: 90 C, 0 mg CH, 35 mg S
  7. Roquefort French Dressing: Prepare dressing as directed and crumble in 3 tablespoons Roquefort cheese. Cover and let stand several hours at room temperature before using.
  8. Per Tablespoon: 95 C, 1 mg CH, 65 mg S
  9. Spanish Vinaigrette: Prepare dressing as directed and place in a shaker jar with 1 tablespoon minced green olives and 1 teaspoon each minced chives, capers, parsley, and gherkin, and 1 sieved hard-cooked egg yolk. Shake, let stand at room temperature ½ hour; shake again before using.
  10. Per Tablespoon: 95 C, 15 mg CH, 55 mg S
  11. Chiffonade Dressing: Prepare dressing as directed, then mix in 2 tablespoons each minced ripe olives, chives, and sweet green pepper and 1 minced hard-cooked egg.
  12. Per Tablespoon: 95 C, 15 mg CH, 45 mg S
  13. Sweet French Dressing: Prepare dressing as directed, then mix in ¼ cup each orange juice and honey or superfine sugar. Use to dress fruit salads.
  14. Per Tablespoon (with honey): 105 C, 0 mg CH, 35 mg S
  15. Per Tablespoon (with sugar): 105 C, 0 mg CH, 35 mg S
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