There are many recipes for a basic French salad dressing, but this Classic French Dijon Vinaigrette elevates the simple vinaigrette into something exceptional. It turns a bowl of fresh greens into a burst of bright, balanced flavor.
A traditional French vinaigrette is a simple emulsified dressing usually made by whisking Dijon mustard, wine vinegar, and olive oil. The classic ratio is roughly one part vinegar to three parts oil. Salt and pepper are essential, and many versions include finely minced shallot and fresh herbs to intensify the flavor.
Ingredients for Classic French Dijon Vinaigrette
- Shallot – Finely minced or grated. Shallots brighten vinaigrettes with a mild, sweet flavor that sits between onion and garlic.
- Champagne vinegar – A delicate, pale-gold vinegar with a mild, slightly floral acidity. Prosecco vinegar is a good substitute; red, white, sherry, or apple cider vinegars also work if needed.
- Dijon mustard – Smooth or coarse. Dijon adds complexity, acidity, and helps emulsify the dressing.
- Honey – Adds a rounded sweetness and a silky texture; preferable to granulated sugar in this recipe.
- Piment d’Espelette – A mild, fruity, slightly smoky Basque pepper powder. If unavailable, try Aleppo pepper or a careful blend of sweet paprika and a pinch of cayenne.
- Extra-virgin olive oil – Choose a high-quality, single-origin EVOO for the best flavor.
- Avocado oil – Its clean, delicate taste and smooth texture make it ideal for dressings and drizzles.
- Fresh chives – Finely chopped for color and a mild onion note; fresh is preferred over dried.
- Fresh tarragon – Finely chopped. Tarragon brings a subtle anise-like fragrance that works beautifully in this vinaigrette.
- Fresh flat-leaf parsley – Finely chopped for brightness and texture.
- Salt & freshly ground black pepper – To taste.
- Preparing and storing the vinaigrette in a glass mason jar is convenient and keeps flavors fresh.
- A 16-ounce fluted jar is a great size for mixing and storing this dressing.
- Place the finely minced shallot in a clean mason jar.
- Add the champagne vinegar and let it sit for 5 minutes to soften and mellow the shallot.
- Meanwhile, finely chop the fresh herbs.
- Add Dijon mustard, honey, Piment d’Espelette, extra-virgin olive oil, and avocado oil to the jar.
- Whisk or shake vigorously until the mixture is emulsified and combined.
- Stir in the finely minced chives, tarragon, and parsley, then mix again to incorporate the herbs.
- Taste and adjust seasoning with salt and freshly ground black pepper.
- Serve over your favorite salad greens. It also works beautifully drizzled over grilled or roasted vegetables and meats.
- For added texture and tang, top a dressed salad with some pickled vegetables or roasted beets and crumbled goat cheese.
Other ways to enjoy this vinaigrette
- Dress a classic Niçoise salad for a bright, authentic finish.
- Toss warm roasted cauliflower, broccoli, fingerling potatoes, or butternut squash with the vinaigrette right after cooking.
- Use it as a marinade for chicken and baste while roasting for a flavorful glaze.
- Finish a French-style potato salad with this dressing in place of mayonnaise for a lighter, herb-forward result.
- Store the vinaigrette refrigerated in a covered jar.
- Because it contains fresh herbs, consume within 5 days for best quality.
Classic French Dijon Vinaigrette
Adapted from Sip & Feast
Far better than bottled dressing. Use this for salads, roasted vegetables, or as a marinade for chicken and seafood.
Ingredients
- medium shallot, finely minced
- 1/2 cup champagne vinegar (or prosecco wine vinegar)
- 1 tablespoon Dijon mustard (smooth or coarse)
- 2 1/2 tablespoons honey
- 3/4 teaspoon Piment d’Espelette powder (adjust to taste)
- 1/2 cup extra virgin olive oil
- 1/4 cup avocado oil
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh tarragon, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- salt & freshly ground black pepper (to taste)
Instructions
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Place the finely minced shallot in a mason jar and add the champagne vinegar. Allow the mixture to sit for 5 minutes.
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Add Dijon mustard, honey, Piment d’Espelette, olive oil and avocado oil. Whisk or shake until emulsified. Stir in the chives, tarragon, and parsley and mix until combined.
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Taste and season with salt and pepper. Serve over salad greens, or drizzle over grilled or roasted meats and vegetables.
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Store refrigerated in a covered jar and use within 5 days due to the fresh herbs.
Disclosure: Some links in the original article were affiliate links. The recipe and recommendations above reflect the author’s experience and preferences.
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