Vinaigrette is the preferred derssing in France for green salads, avocados, artichokes, and many kinds of sliced shredded, or chopped vegetables.


  • 1 small clove garlic, peeled
  • 1/3 to 1/2 cup red wine vinegar or fresh lemon juice
  • 1 shallot, minced
  • 1 teaspoon Dijon mustard (optional)
  • 1 cup extra virgin olive oil
  • Salt
  • Pepper


If garlic flavor is desired, mash together peeled garlic and 2 to 3 pinches of salt until a paste is formed. Remove to a small bowl or a jar with a tight fitting lid.
Add and whisk until blended vinegar (or lemon juice), minced shallot, Dijon mustard (optional) and salt and ground pepper to taste.
Add olive oil in a slow, steady stream, whisking constantly, or add to the jar and shake until smooth.
Taste and adjust the seasoning. Use at once or cover and refrigerate.

The optional ingredients in this recipe not only add flavor but also help maintain the emulsion of oil and vinegar that is essential to a good vinaigrette.

Print this recipe

Submitted 7/4/05.
Source: Adapted from Joy of Cooking
Submitted By: Lionel Mandrake

Basic Vinaigrette or French Dressing