The French live to eat, and they are traditionalists. They find a dish they like, they stick with it. Remember when food in the states had names? At a fine restaurant back in the day, there was Beef Stroganoff and Seafood Newburg on the menu. These days, one restaurant dish might take a paragraph.
But in France, lots of dishes still have titles. Coq au Vin, Boeuf Bourguignon, Pot au Feu, you know the names. The traditional foods are revered (with good reason, I might add), and messing about with them would be strongly discouraged.
PHOTO: Traditional Restaurants are partout–everywhere, like gool old Aunt Agatha’s place in Crémieux.
Which brings us to French Salad Dressing #1. My husband has given it this name, but c’est une blague (joke!), because there really is no number two. No, the waiter will not recite that familiar litany, “honey mustard, blue cheese, ranch, parmesan peppercorn?” Your server will simply bring you a salad, all dressed up in #1.
Which is a good thing. Because French Dressing #1 is delicious. Every decent French cook can make it in his or her sleep. It in NO WAY resembles the orange, thick, creamy stuff that is bottled French dressing in the states. The origin of that little translation remains a mystery.
A side note: I was educated about the nuances of dressing salads forever after our first trip to Italy, with our good friends Darlena and George. We splurged one day and had lunch at the fabulous Splendido in Portofino. When my husband ordered a green salad, the waiter arrived pushing a huge cart with at least 25 kinds of olive oil and as many vinegars. He waved his hand magnificently over the collection and said “Prego, Signore…?” It cured me of bottled dressing forever.
Here then, is my version, gleaned from my French friends, of French Dressing #1 (merci, Mireille and Nicole!). Y’all just mix it up in a big fat empty Dijon mustard jar to have on hand and you’ll never buy bottled dressing again!
RECIPE: French Dressing #1
You don’t need to measure this, and you can whip it up in no time. Put it in a pretty bottle for a nice hostess gift, too.
First, finish off that big jar of good quality Dijon mustard that’s in your fridge (none of that yucky bright yellow stuff, please). Use this as your container (but buy more, you’ll need lots!). Of course any jar will do, but we’re going for good karma here.
Fill about a third of your jar with fresh squeezed lemon juice. You may, if you choose, add white or champagne vinegar in place of some of the juice. Add one small finely chopped shallot (or garlic), some sea salt, ground pepper and a teaspoon or so of sugar (important. A little yin to the tangy yang). Then add A LOT of said mustard. For a 7 oz, jar, a heaping tablespoon will do. Shake well. Fill it up with good, extra virgin olive oil and shake again. Taste to correct seasoning. Refrigerate, but take it out a bit before you use it as it may thicken when cold (3 seconds in the microwave also solves that problem). Shake well just before using.
The Anglos reading this will of course want to tweak and fiddle, especially those of the southern persuasion. May I suggest that grainy Dijon mustard is good as well, or get crazy with a basil, tarragon, or other flavored mustard. Also you may add a generous splash of walnut oil , and the French will not disapprove. Minced fresh herbs are fabulous here too, but stir them in at the last moment.
Coming soon, we’re off to the saturday market, plus my all-time favorite French summer salad recipe to put UNDER this dressing, so be sure to subscribe. And if you already have, merci beaucoup!
And a Hot Tip: our British friends have a gîte (vacation apartment) in a darling Burgundy village, with the best views and most beautiful garden in the region! Go to: http://les4cheminees.co.uk.
10 thoughts on “French Dressing #1: The Secret Revealed”
Also try some ‘germe de bles’. toss two big tables spoons full in the salad before the rest of the dressing. Germe de bles is available in most spermarkets
Off to make the dressing now, though in my mind it takes a lot to beat olive oil and basalmic vinegar! Am growing all my own salad now with lots of interesting things. See you all in Aug. Have enjoyed reading your blogs, Lynn
I am always on a quest for the perfect salad dressing. Like the French (must’ve inherited this trait from my French mother), once I find something I like I stick with it.
I am definitely going to try this recipe, and if you have any suggestions using olive oil and vinegar — I’d love to hear them!
Early morning post written on a cool morning from Manhattan Beach, CA.
Love your writing and your recipes. The chef in the perfect little restaurant of the Des Moines Art Center uses Dijon mustard like an egg yolk to emulsify her salad dressing which results in a consistency somewhere between a liquid and a gel. I don’t know if she adds the oil slowly while beating the mustard as one does with an egg yolk. What happens when you shake your jar of dressing? Do the ingredients thicken?
Hi Everybody, thanks for the comments. Mindy, more vinegarette recipes coming up soon for summer salads.
Trevor, that’s wheat germ in English, right? Good idea. And Mark, yes the dressing is a bit on the thick side, due to the mustard. The method you describe is the RIGHT way to do it: mix everything in a bowl except the oil, then whisk like mad while you add the oil in a slow steady stream. Which I used to do, but being a lazy sort of cook, I discovered that as long as you shake it just before you put it on, the jar method works fine. Bon appetit, y’all!–Lynn
I always bring huge jars of dijon mustard home with me after visiting daughter & family. she taught me to use honey instead of sugar and to use a really good green olive oil. Love your blog and pictures!
sue in Cashiers, n.c.
After having this dressing at the home of my French friends in Annecy, I brought home large jars of dijon mustard one year, too. Wrapped and padded them carefully, hand-carried for safety (b4 liquid restrictions). Gave several to friends and family for gifts. THEN, I found the exact same product on my grocer’s shelves. GRRR! Oh well – sure does make it easier since now I procure at the local grocery store!
I miss the dressing in France! I always thought balsamic vinaigrette was what they used, but it never tastes quite right. So glad to have the correct version. Thanks!
I wonder if our Louisiana brand of Zatarain’s mustard would work. It has horseradish mixed in. Good stuff.
I’m not able to call up http://cheminee.co.uk. Is there another way to find this site? Would very much like to check out the gite. to which you refer. I thoroughly enjoy your posts, bring back my memories of France.