Classic French Vinaigrette

"French vinaigrette recipes traditionally use a 3:1 ratio of oil to vinegar, plus Dijon mustard, minced shallot, and salt and pepper. If you've been relying on store-bought dressings, that blend is the perfect place to start for greener, brighter salads at home. It's delicious as written, but also designed as a flexible template you can adapt with different vinegars, herbs, and seasonings."

"Do I have to use wine vinegar for a good vinaigrette?You can use red or white wine vinegar, balsamic vinegar, champagne vinegar, sherry vinegar, or apple cider vinegar. Lemon juice adds a distinct brightness, but technically a vinaigrette must include vinegar-though you can split the acid, using lemon juice and vinegar together. If the dressing tastes too sharp, balance it with a small amount of honey, maple syrup, sugar, or another sweetener."

"Can I leave out the Dijon mustard?Dijon mustard is classic in French-style dressings. Not only does it add punchy flavor, but it also helps create an emulsion, keeping the oil and vinegar combined and somewhat creamy. You can swap it for grainy mustard if you prefer, or another emulsifier like mayonnaise. Can I add fresh herbs or spices?Herbs like chives, tarragon, and parsley add a smack of freshness to your dressing but are best added just before you dress the salad."

French vinaigrette typically uses a 3:1 oil-to-vinegar ratio with Dijon mustard, minced shallot, salt, and pepper, and can be adjusted to 2:1 for a brighter taste. The recipe serves as a flexible template adaptable with different vinegars, lemon juice, herbs, and seasonings. Use red, white, balsamic, champagne, sherry, or apple cider vinegars; lemon can be split with vinegar. Balance sharpness with honey, maple syrup, or sugar. Dijon aids flavor and emulsification but can be swapped for grainy mustard or mayonnaise. Add fresh herbs just before serving; use dried herbs for refrigerated batches. Dressings keep up to one week refrigerated; rewarm and shake to reemulsify.

Read at Epicurious