Name: Classic French Vinaigrette
Cook time: 5 minutes
Total time: 15 minutes
Yield: Makes about ½ cup
Ingredients: 2 Tbsp. finely chopped shallots; 2 Tbsp. red wine vinegar or white wine vinegar; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 2 tsp. Dijon mustard; 4–6 Tbsp. extra-virgin olive oil; Freshly ground black pepper

Finely chopped shallots redwine vinegar sea salt Dijon mustard extravirgin olive oil and freshlyground black pepper...

Photo by Travis Rainey, Prop styling by Alexandra Massillon, Food styling by Rebecca Jurkevich

French vinaigrette recipes traditionally use a 3:1 ratio of oil to vinegar, plus Dijon mustard, minced shallot, and salt and pepper. If you’ve been relying on store-bought dressings, that blend is the perfect place to start for greener, brighter salads at home. It’s delicious as written, but also designed as a flexible template you can adapt with different vinegars, herbs, and seasonings. Modern vinaigrettes often adjust the ratio to 2:1. It will easily hold in the refrigerator for up to a week, cutting down on weeknight dinner prep—just let it come to room temperature and give it a quick shake to reemulsify.

Tips for making French vinaigrette

Do I have to use wine vinegar for a good vinaigrette?
You can use red or white wine vinegar, balsamic vinegar, champagne vinegar, sherry vinegar, or apple cider vinegar. Lemon juice adds a distinct brightness, but technically a vinaigrette must include vinegar—though you can split the acid, using lemon juice and vinegar together. If the dressing tastes too sharp, balance it with a small amount of honey, maple syrup, sugar, or another sweetener.

Can I leave out the Dijon mustard?
Dijon mustard is classic in French-style dressings. Not only does it add punchy flavor, but it also helps create an emulsion, keeping the oil and vinegar combined and somewhat creamy. You can swap it for grainy mustard if you prefer, or another emulsifier like mayonnaise.

Can I add fresh herbs or spices?
Herbs like chives, tarragon, and parsley add a smack of freshness to your dressing but are best added just before you dress the salad. If you’re making a big batch of dressing to keep in the refrigerator, try mixing in dried herbs and spices like fennel or coriander seeds, or Aleppo pepper for a gentle fruity heat.

What can I substitute for shallots?
A little bit of delicately oniony shallot goes a long way in a dressing, but a grated garlic clove or some very finely chopped red onion could also work. Or use the white part of a couple of scallions.

Recipe information

Total Time
15 minutes
Yield
Makes about ½ cup

Ingredients

2 Tbsp. finely chopped shallots

2 Tbsp. red wine vinegar or white wine vinegar

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

2 tsp. Dijon mustard

4–6 Tbsp. extra-virgin olive oil

Freshly ground black pepper

Preparation

Step 1
Whisk together 2 Tbsp. finely chopped shallots, 2 Tbsp. red wine vinegar or white wine vinegar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl; let sit 10 minutes.
Step 2
Whisk in 2 tsp. Dijon mustard. Pour in 4 Tbsp. extra-virgin olive oil in a very slow, thin, steady stream, whisking constantly until emulsified. Taste vinaigrette and whisk in up to 2 Tbsp. extra-virgin olive oil more if needed. Season with salt and freshly ground pepper.
Do Ahead: Vinaigrette can be made 1 week ahead. Transfer to an airtight container; cover and chill.
Dress any mix of lettuces with this French vinaigrette for a goes-with-anything side salad.
Photo by Travis Rainey, Prop styling by Alexandra Massillon, Food styling by Rebecca Jurkevich
Editor’s note: This French vinaigrette recipe was first printed online in 2013 as “Basic French Vinaigrette;” it has been updated for style. Head this way for more of our favorite salad dressing recipes →