How to make Vinegret Sauce (Salad Dressing)? There are also 5 comments to give you an idea. Recipe tricks, thousands of recipes and more... Türk shallots, white wine vinegar, dijon mustard, classic vinaigrette dressing, salad dressings, salad dressing, wine vinegar, white wine vinegar with tarragon, vinaigrette, vinaigrette, Culinary School

Vinegret Dressing (Salad Dressing)

Release Date: 27-01-2012
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The classic vinaigrette (vinegret) sauce consists of dijon mustard, shallots, vinegar, fresh or dried spices, and oil. But many different ingredients can be added to the vinaigrette, which is one of the most frequently used salad dressings of the world cuisine.

New flavors can be obtained by preparing it with lemon, orange, honey and different kinds of oil (sesame, walnut, olive oil, canola).


You can also choose a vinegar type (apple, grape, red wine vinegar) suitable for your taste in the vinegar you will use.

I prepared my sauce in the bar blender I just bought. I did not need to use fresh or dry spices as I used tarragon white wine vinegar.

I have 1-2 tricks for vinaigrette salad dressing.

1- If the vinegar is too much for you while preparing your sauce, you can balance its flavor by adding sugar.
2-If you are going to prepare your sauce in a blender, you must first add the liquids. In this way, onions or other materials you will use will not sink to the bottom.
3-You can store the sauce you have prepared with its mouth closed and use it for a long time.


Ingredients for Vinegret Dressing (Salad Dressing) Recipe

  • 2-3 shallot onions
  • 1 tablespoon of dijon mustard
  • 3 tablespoons of vinegar
  • 1 fingers missing olive oil from 2 glass of water
  • optionally 2 teaspoons of aromatic spices or fresh herbs
  • salt
  • mill black pepper

How to Make Vinegret Sauce (Salad Dressing) Recipe?

  1. In a deep bowl, whisk together the finely chopped shallot (like sand), dijon mustard, and vinegar.
  2. Add olive oil to the mixture and continue whisking.
  3. Add the spices, salt and pepper and whisk again. Serve the salad you washed and dried with the dressing you prepared.
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"Vinegret Dressing (Salad Dressing)5 comments for ”

  • on August 04, 2012 at 21:03

    Where are the bottles from, especially with cork caps?

  • On January 29, 2012 at 19:39 am

    If you are a little hungry when you say aromatic spices, which ones are you Nilay?

    • On February 09, 2012 at 02:35

      Sour cherry, sage, rosemary, basil, thyme, tarragon are the most used ones in our cuisine. You can use them fresh or dry.

  • On January 28, 2012 at 11:49 am

    Have a nice day. I believe that the sauce in the recipe is very tasty, but I have concerns about its limited use.
    Vinegret is originally the version of our "olive oil-lemon" in countries (rather than French) without lemon habit. In other words, it only consists of vinegar and olive oil. According to the composition of the salad it will flavor, mustard (preferably Dijon type), salt-pepper are added in order of priority. Dry seasoning Care should be taken when using shallots and shallots. Shallots have a very different flavor from the French onion called "echalotte" (Shallot in English) and can produce unpleasant results. The dominant delicious vegetables such as cold meat, chicken, seafood, and celery may evoke separate interpretations, so these comments are basic. Based on the vinegret, it is endless according to your taste. However, do not forget that your most important decision is oil and vinegar, the choice of which we live in a heavenly period.
    Don't miss your taste buds, bon appetit...


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