French Dressing


Preparation info
  • Serves


    • Difficulty


    • Ready in

      5 min

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About

There’s nothing simpler than making a vinaigrette, but it does rely on a good balance of ingredients. It’s important to taste the vinaigrette once made; some vinegars are more acidic than others, so you may need to add a little more oil. When the dressing is made, you should be able to taste the vinegar in it, but it shouldn’t be strong enough to pucker up your mouth. Vinaigrette will keep for 4—5 weeks in a screw-top jar in the fridge.