Jamie Oliver​ French Salad Dressing

There’s something unapologetically elegant about a proper French vinaigrette. Not creamy, not sweet, no bells or whistles — just sharp, slick, and effortless. It’s the little black dress of the salad world. Reliable. Always in style. Makes whatever it touches look a little fancier.

I started making this dressing after a holiday in Provence, where every leafy salad — even the ones that looked like someone had just grabbed a handful of garden trimmings — was tossed with this simple, punchy dressing. No garlic, no maple syrup, no lemon zest confetti. Just wine vinegar, mustard, shallots, and good olive oil. That’s it. And it works. Like magic.

Now, I keep a jar of it in my fridge most of the time. It takes five minutes to make, but somehow turns even the saddest supermarket lettuce into something you actually want to eat. French dressing — the real kind — is about restraint, balance, and flavour. Once you’ve got the hang of it, you’ll never go back to store-bought again.

Why You’ll Love It

• It’s dead simple — five minutes, no gadgets.
• Proper French — no garlic, no sweetness, just sharp, silky goodness.
• Goes with everything — leafy greens, warm potatoes, roast veg, grilled chicken.
• Keeps for up to 2 weeks — hello, make-ahead glory.
• Customisable — stronger with more mustard, smoother with more oil.
• Feels fancy without trying — even when dinner is literally just leaves.

Ingredients

Big Batch (makes 1 cup):

• ¼ cup finely chopped eschalots (aka French shallots)
• ¼ cup red or white wine vinegar (sherry or champagne vinegar works too)
• 4 tsp Dijon mustard
• ½ cup extra-virgin olive oil
• ½ tsp salt
• Black pepper to taste

Small Batch (serves 4):

• 1 tbsp finely chopped eschalots
• 1 tbsp red or white wine vinegar
• 1 tsp Dijon mustard
• 2–5 tbsp olive oil (start with 2, adjust to taste)
• Pinch of salt and black pepper

How to Make It

Start with the shallots:

Finely chop your eschalots — as fine as you can. The goal is for them to melt into the dressing, not float like confetti. Add them to a clean jar or bowl.

Pour in the tang:

Add your vinegar and mustard to the jar. Give it a stir or swirl. Letting the shallots sit in the vinegar for a minute helps mellow them out.

Add the richness:

Pour in the olive oil. Use a good one if you can — this dressing isn’t hiding behind other flavours. It’s all out in the open.

Season like you mean it:

Add the salt and a good grind of black pepper. Taste it. It should feel punchy and balanced — like a proper handshake, not a wet noodle.

Shake (or whisk) to emulsify:

Lid on, and shake like you’re mixing a cocktail. Or whisk in a bowl until smooth and slightly thickened. Done.

Let it rest, then drizzle:

Give it 5 minutes to sit so the flavours marry. Then drizzle over greens, toss gently, and serve. Don’t overdress — a light coating is all you need.

Common Mistakes and How to Dodge Them

Why is my dressing too sharp?
You probably need more oil. Try adding another tablespoon or two to mellow it out. Or your vinegar might just be extra tangy — it happens.

Can I use regular onions instead of shallots?
You can, but they’ll be a bit too strong. If that’s all you’ve got, soak them in the vinegar for 10 mins first to take the edge off.

It’s too thick or too thin — what gives?
Adjust the oil. More oil = creamier, less = sharper. This one’s all about balance.

I shook it and it’s still separated. What now?
It happens. Just whisk it by hand — sometimes a fork is more convincing than a jar.

Storage and Reheating

Fridge: Keeps in a sealed jar for up to 2 weeks. The shallots start to fade after that, but it’s still safe to eat.
Freezer: No go. Oil and vinegar don’t freeze nicely together.
Reheating: Not needed — but if the oil solidifies in the fridge (it can!), let it sit at room temp for 10 minutes or run the jar under warm water to loosen it.

Frequently Asked Questions

What’s the difference between eschalots and shallots?
Nothing really — just different names depending on where you live. Use small, purple-ish shallots with tender skin and mild sweetness.

Can I make this without mustard?
Technically yes, but it won’t emulsify as well and you’ll miss that savoury depth. Try it with just a pinch if you’re not a mustard fan.

What salads go best with this?
Leafy greens, of course. But also brilliant with lentils, roasted veg, warm potatoes, or grilled asparagus.

Is this really French?
Yes, the real-deal classic. No garlic, no sugar, just punchy balance and simplicity. French chefs would nod in approval.

Nutrition Facts (Per Tablespoon):

• Calories: ~90
• Fat: 9g
• Carbs: 1g
• Protein: 0g
• Sodium: ~100mg
• Sugar: ~0.3g