Shallot and Mustard Dressing/Vinaigrette

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 thoughts on “Shallot and Mustard Dressing/Vinaigrette

  1. 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!

      • 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!

  2. Pingback: Not so Tasty Tuesday and a Vegemite Giveaway (Yes, it’s vegan) « Good Clean Food

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