Classic French vinaigrette

Name: Classic French vinaigrette
Prep time: 5 min
Total time: 5 min
Ingredients: 1 tsp prepared mustard; 2 tbsp wine vinegar; ¼ tsp salt; ⅛ tsp black pepper; 4 tbsp neutral vegetable oil; 2 tbsp olive oil; ½ shallot, very finely chopped (optional)

Vegetarian

Vinaigrette

The everyday French dressing: Dijon mustard and wine vinegar emulsified with three parts oil, with or without a little shallot.

Classic French vinaigrette is a French sauce from France, ready in about 5 minutes and made with prepared mustard and wine vinegar. It serves 6 and is rated beginner to cook.

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Prep: 5 min
Cook: 0 min
Total: 5 min
Serves: 6
Level: Beginner
Calories: 121

Ingredients

6 servings (about 1 tbsp each)

1 tsp (5 g) Prepared mustard (opens in a new tab)Dijon.Contains mustard
2 tbsp (30 g) Wine vinegar (opens in a new tab)Red or white wine vinegar.Swap: Apple cider vinegar; Lemon juice
¼ tsp (1.5 g) Salt (opens in a new tab)
⅛ tsp (0.5 g) Black pepper (opens in a new tab)
4 tbsp (54 g) Neutral vegetable oil (opens in a new tab)A neutral oil such as sunflower or rapeseed is typical in France.Swap: Olive oil
2 tbsp (27 g) Olive oil (opens in a new tab)
½ (15 g) Shallot (opens in a new tab), very finely chopped (optional)

Equipment

Method

1
Step 1
In a bowl, whisk (opens in a new tab) the mustard, vinegar, salt and pepper (opens in a new tab) until the salt dissolves (salt does not dissolve in oil). Add the shallot (opens in a new tab) now if using and let it soften for a few minutes.
How it looks · Photo: Kampus Production on Pexels
2
Step 2
Whisk (opens in a new tab) in the oils in a slow stream until the dressing thickens and turns opaque. Taste on a leaf and adjust the balance.
- 2 min
- Whisk (opens in a new tab)
3
Step 3
Dress the salad just before serving, tossing gently so every leaf is lightly coated.
- 1 min

About this dish

Origin: France · Commonly attributedOil-and-vinegar dressings are ancient and widespread; the mustard-bound version is the French household standard.More food from France
Dish: Lunch · Dinner · Sauces · Condiments, chutneys & relishes
Cooking method: No-cook, Whipped
Taste: tangy, sour, balanced
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for: Budget-friendly · Everyday · Make-ahead
Cook more with: Prepared mustard · Wine vinegar
Techniques: Emulsification

Allergens

Contains: Mustardfrom prepared mustard
May contain: Sulphitesfrom prepared mustard, wine vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

121 kcal per serving

Calculated

1 serving ≈ 18 g · recipe makes 6

Where the energy comes from

Protein 0%
Carbohydrate 0%
Fat 100%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g
Energy	121 kcal	662 kcal
Protein	0 g	0.2 g
Carbohydrate	0.1 g	0.5 g
Net carbohydrate	0 g	0.3 g
Sugars	0 g	0 g
Added sugars	0 g	0 g
Fibre	0 g	0.3 g
Fat	13.6 g	74.1 g
Saturated fat	1.3 g	7 g
Trans fat	—	—
Cholesterol	—	—
Sodium	107 mg	584 mg
Salt equivalent	0.3 g	1.5 g

Vitamins & minerals per serving

Potassium: 4 mg
Calcium: 1 mg
Iron: 0.1 mg
Magnesium: 1 mg
Vitamin A (RAE): 0 µg
Vitamin C: 0 mg
Vitamin D: —
Vitamin B12: —
Folate (DFE): —

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
Optional ingredients are not included: shallot.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

The 3:1 oil-to-vinegar ratio is a starting point; use less oil for sturdy leaves and potato salads.
A jar works too: shake hard for 20 seconds.

Common mistakes

Dressing leaves long before serving wilts them.

Serve with

Green salad after the main course
Warm potato or lentil salads
Leeks vinaigrette or artichokes

Storage

Keeps in a jar in the fridge for 1 week (2–3 days with shallot). Shake again before use.

Variations

Vinaigrette à l'ancienne: Use wholegrain mustard and a chopped herb such as chives or tarragon.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 29 Oct 2026 · Updated 8 Nov 2026

Goes with

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

The spice and seasoning backbone

Spices, masalas & pastes

Salt0.25 tsp · 1.5 g
Black pepper0.125 tsp · 0.3 g

Used in step 1

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

Reviews & corrections

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