Creamy French Dressing

5 from 3 votes

This is JB's recipe for a creamy French salad dressing. I like that it's thick enough to be visible on salad leaves, but it's not weighed down with excessive amounts of mayo. Rather, it's bright and a bit tangy.

Toss with leafy leaves for an instant French Salad, make JB's lovely French Baby Gem Salad, or drizzle over steamed greens to make them instantly more delicious. It would also be fabulous for a pasta salad or potato salad!

Makes 100ml (just over 1/3 cup), enough to dress a side salad for 4 to 5 people.

Prep Time10

Course: Dressing, Salad Dressing

Cuisine: French

Keyword: creamy french dressing, creamy french vinaigrette, creamy salad dressing

Servings: ml

Calories: 568cal

Author: Nagi

Ingredients

2 tbsp whole-egg mayonnaise , or Kewpie (Note 1)
1 tsp Dijon mustard
1 tbsp white wine vinegar (Note 2)
2 tbsp extra virgin olive oil
1 tbsp grapeseed oil , or vegetable, canola or other plain flavoured oil (Note 3)
1/4 tsp cooking salt / kosher salt (halve for table salt, + 50% for flakes)
1/8 tsp black pepper
2 tsp water
1 1/2 tbsp finely chopped chive (Note 4)

Instructions

Shake - Place all the ingredients in a jar and shake until combined. Alternatively, whisk in a small bowl or jug.
Keeps in the fridge for 3 days.
To use - drizzle over leafy greens and toss gently to coat. Pictured in post on a French Bistro Baby Gem Salad.

Notes

1. Whole egg mayonnaise is creamier and less tangy than normal mayo. My recommended is S&W (Australia), followed by Hellman’s and Kewpie (equal second).

2. White wine vinegar is the classic vinegar used in French vinaigrette. However, you can substitute with other clear vinegars - apple cider vinegar, champagne, sherry vinegar, red wine vinegar. Avoid white vinegar, it's too sharp.

3. Oil combination - JB likes to use a combination of extra virgin olive oil with a neutral one otherwise the olive oil dominates too much and you can't taste the other flavours. Use any plain flavoured oil.

4. Chives - You can substitute the chives with parsley, or even some dried herbs, but I really recommend using chives if you can because they add a touch of freshness to the flavour. Plus, I like the look of the little green specks in the white dressing! If substituting with dried herbs, reduce to 1/2 teaspoon.

Nutrition for the whole batch.

Nutrition