French dressing

French dressing

By
From
Leiths How to Cook
Makes
50-60 ml
Photographer
Peter Cassidy

A simple, classic vinaigrette that, once learnt and mastered, can be adapted to suit whatever it is to be served with.

Ingredients

Quantity Ingredient
1 tablespoon white wine vinegar
3-4 tablespoons olive or sunflower oil
salt
freshly ground black pepper

Method

  1. Put the wine vinegar, a pinch of salt and a few grinds of pepper in a small bowl.
  2. Whisk in the oil gradually to form an emulsion. Taste the dressing and adjust the seasoning as necessary.

Variations

  • Herb dressing: Whisk in 1 teaspoon finely chopped herbs, such as chives, parsley or basil.

    Mustard dressing: Whisk in ½–1 teaspoon Dijon or wholegrain mustard.

    Garlic dressing: Whisk in 1 crushed small garlic clove.

    Honey and mustard dressing: Whisk in ½ teaspoon clear honey and ½ teaspoon Dijon or wholegrain mustard.

    Lemon, caper and parsley dressing: Replace the vinegar with 1½ tablespoons lemon juice and the finely grated zest of ½ lemon. Add ½–1 teaspoon each of finely chopped capers and parsley.

    Hoisin dressing: Substitute groundnut oil for sunflower and rice wine vinegar for white wine vinegar. Whisk in 1 teaspoon hoisin sauce and ½ teaspoon crushed garlic.

    Miso dressing: Substitute groundnut oil for sunflower and rice wine vinegar for white wine. Whisk in 2 teaspoons white miso, 1 tablespoon mirin (rice wine) and ½ teaspoon toasted sesame oil. Add 1 teaspoon finely grated ginger and 1 very finely chopped spring onion.

    Ginger and soy dressing: Substitute groundnut oil for sunflower and rice wine vinegar for white wine vinegar. Add ½ teaspoon toasted sesame oil, ½ teaspoon finely grated ginger and its juice, 1 teaspoon soy sauce and ½ crushed garlic clove.
Tags:
Leiths School of food and wine
cookery course
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