Classic vinaigrette

Classic vinaigrette

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)
By
Magazine subscription – 3 issues for £5

Prep: 5 mins

Easy

Easily doubled
This classic dressing is easy to make at home, and stores in the jar for up to a week

Nutrition and extra info

  • Easily doubled

Nutrition:

  • kcal102
  • fat11g
  • saturates2g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0.29g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 2 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 6 tbsp light olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

  • Recipe Tip

    Perking up your tomatoes

    Finely chop a few sun-dried or SunBlush tomatoes, then whisk with 2 tbsp vinaigrette. Pour over sliced fresh tomatoes and sprinkle with chopped fresh mint or basil before serving. (Recipe photographed above.)

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jane911
20th Jun, 2017
My late Mother in Law, she was brought up in France and taught me this many years ago. A pinch of salt and pepper. It's the real thing.
mialommi
20th Nov, 2011
5.05
And my Dijon had a flavor of honey too
mialommi
20th Nov, 2011
5.05
Added only a pinch of salt, pepper and soft brown sugar. Always my favourite!
cather1ne
23rd Jun, 2013
I have made a red wine sauce which has too much balsamic vinegar in it, how can I rectify this.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?