French & European Dressings

The mother tradition. French dressings reward simplicity, quality of ingredients, and the technique of maceration. Escoffier codified the 3:1 oil-to-vinegar ratio; Jacques Pépin shakes his in a jar. Both approaches are correct — taste and adjust is the only law.

Recipes

Recipe	Key flavour	Best with
Classic-French-Vinaigrette	Sharp, mustardy, herby	Butter lettuce, frisée, green beans
Sauce-Gribiche	Creamy, tangy, herb-studded	Poached fish, asparagus, boiled potatoes
Sauce-Verte	Bright green, grassy, garlicky	Grilled fish, cold roast chicken
Sauce-Ravigote	Herbaceous, vinegary, caper-sharp	Tête de veau, pâté, cold poultry
Walnut-Oil-Vinaigrette	Nutty, slightly bitter	Endive, Roquefort, frisée with lardons
Hazelnut-Oil-Vinaigrette	Soft, sweet, nutty	Mâche, pear salads, roasted squash
Creamy-Dijon-Mustard-Dressing	Luscious, tangy, instant-thick	Butter lettuce, leeks, smoked salmon
Noma-Lemon-Verbena-Kombucha-Vinaigrette	Floral, complex, fermented acidity	Beets, roasted roots, raw vegetables
Jacques-Pepin-Vinaigrette-in-a-Jar	Garlicky, creamy, workhorse	Any mixed greens, everyday salads

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Salad-Dressings · Japanese-Asian · Mexican-Latin · Modern-Contemporary