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Swing top bottle of yellow vinaigrette salad dressing on a wooden counter

French Vinaigrette Recipe with Honey and Wholegrain Mustard

Ben Goshawk
This classic French vinaigrette is the cornerstone of salad dressings, and the first dressing I learnt to make when I started my career as a young trainee chef. It teaches you how to balance flavours and how to emulsify, using just honey, wholegrain mustard, white wine vinegar, olive oil and a whisk.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dressing
Cuisine French
Servings 12
Calories 209 kcal

Equipment

  • Mixing bowl / Bowl
  • Measuring jug
  • Measuring spoons
  • Whisk

Ingredients
  

FLAVOURINGS & INGREDIENTS TO HELP WITH EMULSIFICATION

  • 2 Honey
  • Salt
  • 2 tsp Whole grain mustard

ACIDITY

  • 100 ml -White wine vinegar

OIL

  • 200 ml Olive oil
  • 100 ml Neutral oil

CONSISTENCY

  • Water to loosen if needed

Instructions
 

  • Add all of the ingredients except the oil and water into a bowl, whisk until the salt and honey have dissolved into the vinegar.
  • Whilst whisking, slowly stream in the olive oil, then the neutral oil, to get an emulsified dressing.
  • Once all the oil is in, taste and adjust the sweetness, saltiness or sourness with more acid, sweetener or salt. If it is too thick, loosen the consistency with a dash of water.

Video

Nutrition

Serving: 1servingCalories: 209kcalCarbohydrates: 1gProtein: 0.1gFat: 23gSaturated Fat: 2.6gSodium: 21.3mgPotassium: 2.2mgFiber: 0.1gSugar: 1g
Keyword classic french vinaigrette, french vinaigrette
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