Classic French Vinaigrette (Vinaigrette Classique)
The mother dressing of French cuisine. Escoffier codified the 3:1 oil-to-vinegar ratio in Le Guide Culinaire (1903). David Lebovitz, after years in Paris, credits his partner Romain for finally nailing down the proportions. Jacques Pépin deliberately doesn’t emulsify fully — he likes “glossy oiled lettuce with flavour pockets.”
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Extra-virgin olive oil | 180 ml |
| Red wine or sherry vinegar | 60 ml |
| Dijon mustard (Maille or Fallot) | 10 g |
| Shallot, finely minced | 20 g |
| Fine sea salt | 2 g |
| Black pepper | to taste |
Method
- Combine salt, vinegar, and minced shallot. Rest 10 min — this quick-pickles the shallot and mellows its bite.
- Whisk in Dijon until smooth.
- Drizzle in olive oil slowly, whisking constantly, until emulsified.
- Taste and adjust. More mustard for body, more oil if too sharp.
- Add fresh herbs (chives, tarragon, chervil) just before serving if desired.
Notes
No garlic in a true French vinaigrette — keeps up to 2 weeks refrigerated. Larousse Gastronomique ratio is 3:1; many French cooks prefer 2:1 for a sharper dressing.
Pairs with: Butter lettuce, mâche, frisée, green beans, leeks vinaigrette.
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