The French, the sauce masters, call this sauce salade. The basic recipe is made solely with oil, vinegar, salt, and pepper, but there are hundreds of variations. However, French dressing should always be freshly made, and if it contains garlic and spices it should not be allowed to stand in the refrigerator for more than an hour or so. The dressing loses its fresh quality, which is essential for good salads.
Place the vinegar, salt, and pepper in a salad bowl or mixing bowl and add the oil while beating with a wire whisk.
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