The Basic French Dressing

Name: The Basic French Dressing
Yield: About ¼ cup, enough for a salad for two.
Ingredients: freshly ground black pepper to taste; 3 tablespoons peanut oil, salad oil, or olive oil, or a combination; ½ to 1 tablespoon wine vinegar (the amount will depend on the strength of the vinegar); ½ teaspoon salt; ½ to 1 tablespoon wine vinegar (the amount will depend on the strength of the vinegar); 3 tablespoons peanut oil, salad oil, or olive oil, or a combination; 3 tablespoons peanut oil, salad oil, or olive oil, or a combination; 3 tablespoons peanut oil, salad oil, or olive oil, or a combination

Preparation info

About
¼ cup
, enough for a salad for two.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

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.

Ingredients

Gluten-free
Vegan

Ingredients

Method