Vinaigrette aux Herbs

Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This simple and versatile dressing is great with all vegetables, salads, grilled fish, cold pork and chicken, and can even be added to pasta.


  • 1 clove of garlic, crushed, peeled and chopped
  • generous bunch of mixed fresh herbs: flat-leaf parsley, basil, chives, tarragon
  • 50 ml red wine vinegar
  • 1 tsp sugar
  • 2 tsp Dijon mustard
  • 150 ml olive oil
  • sea salt
  • freshly ground black pepper


    Place the chopped garlic in a bowl. Remove the herb leaves from the stalks and chop very finely. Add to the garlic with the vinegar, sugar and mustard. Mix well. Slowly pour in the olive oil, mixing all the time with a whisk or handheld blender. When all the oil is blended, add seasoning to taste.