Classic French Oil & Vinegar Dressing
The timeless, versatile salad dressing: perfectly balanced tangy acidity, rich smooth oil, and subtle seasoning to lift any salad, roasted vegetable, grain bowl, or dip. This 100% vegan version uses no honey, dairy, or animal‑derived ingredients — keeping the authentic bright, fresh flavour and silky texture of the classic recipe, simple to make and endlessly adaptable.
Shared by katty
Time
15 min
Serves
5
Difficulty
easy
đź›’ Ingredients
- 90 ml extra virgin olive oil (high quality for best flavour)
- 45 ml red wine vinegar / white wine vinegar / apple cider vinegar
- 1 tsp Dijon mustard (vegan‑certified)
- ½ tsp pure maple syrup or agave nectar (balances acidity; optional)
- 1 clove garlic, very finely minced or crushed (optional)
- ½ tsp fine sea salt.. Freshly cracked black pepper, to taste
- 1 tsp finely chopped fresh herbs (thyme, parsley, chives — optional)
👩‍🍳 Instructions
- 1
Combine: Place vinegar, mustard, maple syrup, garlic, salt, and pepper in a clean jar or small bowl. Whisk or shake well until fully blended.
- 2
Emulsify: Slowly drizzle in the olive oil while whisking constantly, or add all oil at once, seal the jar tightly, and shake vigorously for 30–45 seconds until the dressing thickens slightly and turns cloudy and creamy.
- 3
Adjust: Taste and add more salt, pepper, vinegar, or sweetener to suit your preference. Stir in fresh herbs if using.
- 4
Rest & serve: Let sit for 10 minutes at room temperature to let flavours meld. Shake or whisk again right before drizzling over salads or vegetables.
- 5
Store: Keep in a sealed jar in the fridge for up to 1 week — it will separate when chilled; simply shake well again before use.