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La Belle Cuisine - Classic Sauce Vinaigrette

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“The perfect vinaigrette is so easy to make that I see no reason
whatsoever for bottled dressings.”

~ Julia Child

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La Belle Cuisine


Sauce Vinaigrette

(French Dressing)

Mastering the Art of French Cooking
Boxed Set: Volumes 1 and 2

Julia Child, Louisette Bertholle, Simone Beck,
1961, Alfred A. Knopf
(most recent edition pictured above, 2001, Knopf)
(Recipes below are from our personal library, the 1961
edition of Mastering the Art of French Cooking)

“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.”

For about 1/2 cup

1/2 to 2 tablespoons good wine vinegar, or
a mixture of vinegar and lemon juice
1/8 teaspoon salt
Optional: 1/4 teaspoon dry mustard
6 tablespoons salad oil or olive oil
Big pinch of pepper
Optional: 1 to 2 tablespoons minced green
herbs, such as parsley, chives, tarragon,
basil; or pinch of dried herbs

Either beat the vinegar or lemon juice in a bowl with the salt and
optional mustard until the salt is dissolved, then beat in the oil by
droplets, and season with pepper,
place all ingredients in a screw-top jar and shake vigorously for 30
seconds to blend thoroughly.
Stir in the optional herbs and correct seasoning just before dressing
the salad.



Sauce Ravigote
(Vinaigrette with Herbs, Capers, and Onion)

For: cold or hot boiled beef, boiled chicken, boiled
fish, pig’s feet, calf’s head, and  vegetables

1 cup Sauce Vinaigrette
1 teaspoon chopped capers
1 teaspoon very finely minced
shallots or green onions
2 tablespoons minced fresh green herbs:
parsley, chives, tarragon, chervil, or
parsley only

Stir all the ingredients into the vinaigrette and taste for seasoning.


Vinaigrette à la Crème
(Sour Cream Dressing – Dill Sauce)

For: cold eggs, vegetables, and cold or hot fish

1 egg yolk *
4 tablespoons whipping cream or
sour cream
1/2 cup Sauce Vinaigrette
Lemon juice to taste
2 tablespoons minced fresh herbs:
parsley, chives, tarragon, chervil,
burnet, or just dill

Beat the egg yolk and cream in a bowl until thoroughly blended. Then
beat in the vinaigrette in a stream of droplets as though making a mayonnaise. Season to taste with lemon juice, and stir in the herbs.

* Egg Safety Information


Sauce Moutarde
(Cold Mustard Sauce with Herbs)
For: cold beef, pork, and vegetables

2 tablespoons prepared mustard, preferably
the strong Dijon type
3 tablespoons boiling water
1/3 to 1/2 cup olive oil or salad oil
Academia Barilla 100% Italian Unfiltered
Extra-Virgin Olive Oil

Salt and pepper
Lemon juice
1 to 2 tablespoons parsley or
minced fresh green herbs

Rinse a small mixing bowl in hot water. Add the mustard and beat
with a wire whip, adding the water by droplets.
Again by droplets, beat in the olive oil to make a thick, creamy sauce.
Beat in salt, pepper and lemon juice to taste. Then beat in the herbs.

Vinaigrette Variations
Index - Salad Dressing Recipes
Index - Salad Recipe Archives
Basic Mayonnaise with Variations
Index - Basic Sauce Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

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