Print Recipe SAUCE VINAIGRETTE [French Dressing]
For: salads and simple marinades The basic French dressing of France is a mixture of good wine vinegar, good oil, salt, pepper, fresh green herbs in season, and mustard if you like it. Garlic is employed usually only in southern France. Worcestershire, curry, cheese, and tomato flavorings are not French additions, and sugar is heresy. The usual proportion of vinegar to oil is one to three, but you should establish your own relationship. Lemon juice or a mixture of lemon and vinegar may be used, and the oil may be a tasteless salad oil, or olive oil. For salads, make the dressing in the empty bowl or a jar, so that all ingredients are well blended and flavored before the salad is mixed with the dressing. And be sure the salad greens are perfectly dry so the dressing will adhere to the leaves. Salad dressings are always best when freshly made; if they stand around for several days they tend to acquire a rancid taste.