There's a quiet elegance to a good, authentic, French vinaigrette. Just a few simple ingredients; olive oil, vinegar, mustard, and salt whisked together to create something greater than the sum of its parts.
In France, this little sauce is the heartbeat of every salad, the finishing touch that transforms a humble bowl of greens into something worthy of lingering over and the perfect, fresh and invigorating side dish to rich and hearty mains.
When I first moved to the South of France, I learned that une bonne vinaigrette was not just a recipe, it was a ritual. Every home cook has their own version, often made instinctively, by feel and taste. And once you've learned the rhythm of it, you'll never go back to bottled dressings again. If you love French Salads you will enjoy my French Salad Recipes round up with all my favorite salad recipes in one place.
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Today, I'm sharing how to make a classic French vinaigrette along with two of my favorite variations, straight from the bistros of Lyon and Provence: the dressings that bring my Warm Goat Cheese Salad (Salade de Chèvre Chaud) and Salade Lyonnaise to life.
The Classic French Salad Dressing Formula
In France, vinaigrette is not something you measure with a spoon-it's something you feel. But to start, remember this classic ratio:
3 parts olive oil to 1 part vinegar.
(Some people go for 2 parts oil to 1 part vinegar but I find that it makes for a dressing that is much too acidic. In Provence, they don't shy away from adding extra olive oil and I have kept that tradition with me even when we moved back to the United States)
From there, you can build your flavor.
Here's the base that I make nearly every day:
Classic French Vinaigrette Recipe
Ingredients:
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar (or balsamic vinegar, sherry vinegar or champagne vinegar!)
1 teaspoon Dijon mustard
1 small shallot, finely minced (optional but traditional)
A pinch of sea salt and freshly cracked black pepper
Instructions:
In a small bowl, whisk together the vinegar, Dijon mustard, shallots, salt, and pepper.
Slowly drizzle in the olive oil while whisking continuously until the mixture emulsifies.
Taste and adjust. Add a few extra drops of vinegar for brightness, or a touch more oil for smoothness.
That's it! Your classic vinaigrette is ready. Simple, quick, and deliciously tangy.
Which Vinegars to use for French Salad Dressing
Any that you like! Here are some of my favorites
Balsamic Vinegar for a slightly sweeter vinaigrette
Red Wine or White Wine Vinegar for a traditional flavor
Champagne Vinaigrette when I am feeling a little fancy
Shallot Vinaigrette when I can find it (often at French grocery stores)
If you don't have vinegar, fresh lemon juice can work as a substitute - it adds the crisp acidity.
Vinaigrette Variations:
Insead of finely minced shallots you can use red onion.
Add your favorite Fresh herbs to your vinaigrette. I love to add thyme or lemon thyme. Chives are great with a butter leaf lettuce salad. Basil is key to my Salade Niçoise dressing.
Instead of Dijon mustard you can use a whole grain mustard which I really enjoy.
Instead of mustard you can use honey (recipe below) for a sweeter dressing that I absolutely love over a goat cheese salad.
Why the French Rarely Buy Bottled Dressing
A store-bought vinaigrette simply can't compare. In French homes, vinaigrette is made fresh, right before serving, often directly in the bottom of the salad bowl. The ingredients are pure and balanced: the sharpness of vinegar, the richness of the olive oil, the depth of mustard, the perfume of shallot.
Once you start making your own vinaigrette, you'll see how it instantly elevates even the simplest salad, mixed greens, roasted vegetables, lentils, or grilled fish. And it keeps beautifully for several days in the fridge, ready to shake and pour whenever inspiration strikes. Homemade dressings are so common that you will notice that the salad dressing section in a grocery store in France is absolutely miniscule compared to the American Salad dressing aisle!
Vinaigrette for Warm Goat Cheese Salad (Salade de Chèvre Chaud)
The Warm Goat Cheese Salad tastes like a sunny afternoon in Provence. Crisp greens, lightly toasted baguette rounds topped with melting goat cheese, and a drizzle of warm, honeyed vinaigrette-it's heaven in every bite.
Provençal Honey Vinaigrette
Ingredients:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon fresh thyme
Salt and pepper to taste
Instructions:
Whisk together the vinegar and honey.
Slowly incorporate the olive oil and whisk until emulsified. Add in the the thyme.
Season with salt and pepper.
The hint of sweetness balances the tang of the goat cheese beautifully. Pour over your salad just before serving while the chèvre is still warm and slightly creamy-it will melt into the dressing, creating the most luxurious texture.
Tip: This vinaigrette is also divine on roasted carrots or a simple green salad with walnuts and apples.
How to make a quick dressing
Remember, this does not need to be complicated. I usually make my vinaigrette at the bottom of the salad bowl with a whisk before adding in my greens and tossing with tongs.
If you plan on making a double batch and keeping it for later, use a small jar (I love my Bonne Maman jam jars for this!) and simply add the ingredients together and shake, shake, shake!
Vinaigrette for Salade Lyonnaise
The Salade Lyonnaise is one of my favorite brunch salads-crisp frisée, smoky bacon (lardons), a perfectly poached egg, and a warm vinaigrette made with the drippings from the pan.
Garlic Vinaigrette
Ingredients:
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove finely minced fresh garlic
1 small shallot, finely chopped
Salt and pepper to taste
Instructions:
In the same pan you cooked the bacon, lower the heat and whisk in the vinegar and mustard, scraping up all the flavorful bits.
Add the shallots and let them soften slightly.
Pour the warm vinaigrette directly over the frisée and toss immediately so that every leaf glistens.
The warmth slightly wilts the greens and mingles with the creamy egg yolk-it's a perfect symphony of textures and tastes, truly à la Lyonnaise.
Tips for the Perfect Vinaigrette Every Time
Use quality ingredients. The flavor of your vinaigrette depends on the olive oil and vinegar you choose. French cooks often use a mild, fruity olive oil and red wine vinegar for balance.
Make it fresh. Vinaigrette emulsifies best when whisked just before serving.
Taste as you go. The French palate is guided by balance. Acid, salt, and fat working together. Adjust yours until it tastes right to you!
Experiment. Once you master the base, try variations with shallots, herbs, and citrus juice.
Authentic French Recipes to serve with a side salad:
A simple vinaigrette is one of those small pleasures that makes everyday meals feel elegant. It embodies what I love most about French cooking-respect for ingredients, care in preparation, and a touch of joie de vivre at the table.
Whether you're serving a Salade de Chèvre Chaud for lunch or a Salade Lyonnaise for brunch, a homemade vinaigrette ties everything together beautifully. It's the little detail that makes your meal feel, just for a moment, like a café in Paris or a terrace in Provence.
Balsamic Vinegar for a slightly sweeter vinaigrette
Red Wine or White Wine Vinegar for a traditional flavor
Champagne Vinaigrette when I am feeling a little fancy
Shallot Vinaigrette when I can find it (often at French grocery stores)
If you don't have vinegar, fresh lemon juice can work as a substitute - it adds the crisp acidity.
Vinaigrette Variations:
Insead of finely minced shallots you can use red onion.
Add your favorite Fresh herbs to your vinaigrette. I love to add thyme or lemon thyme. Chives are great with a butter leaf lettuce salad. Basil is key to my Salade Niçoise dressing.
Instead of Dijon mustard you can use a whole grain mustard which I really enjoy.
Instead of mustard you can use honey (recipe below) for a sweeter dressing that I absolutely love over a goat cheese salad.
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (7 and 5) and I run a marketing company in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
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