The Melaniff Family Cookbook

Classic French Vinaigrette

In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots are added, especially when it is used as a sauce for cooked vegetables, grains, and the like. Sometimes mustard is used as an emulsifier


1/2 shallot, minced

1/2 T Dijon mustard

Generous pinch of salt

2 T lemon juice

2 T red-wine vinegar

1/2 C extra-virgin olive oil

Salt and pepper to taste


Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well.

Slowly whisk in 1/2 cup extra-virgin olive oil.

Season with salt and pepper to taste.

Store jar in refrigerator if making ahead and shake well before using.

On since 2014