French Dressing

Name: French Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: 1 (or small onion), chopped Shallot; 1 clove, chopped Garlic; 20 tsp chicken stock (100 ml) Chicken Stock; about 1 yolk (18.54 g) Egg Yolk; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1 cup (250 ml) Sunflower Oil; about 3 Tbsp (50 ml) White Wine Vinegar; 1 tsp (5 ml) Sugar; to taste Salt; black, to taste Pepper; grated, to taste Lemon Zest

Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.

DRESSING · CRISP SALADS

A dressing for crisp salads.

Andreas Caminada's light bouillon-based French dressing.

On the jar

FRENCH

Method: blend
Yield: about 2 cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Chicken Stock 100 mlEgg Yolk 18 mlDijon Mustard 15 mlSunflower Oil 250 mlWhite Wine Vinegar 50 mlSugar 5 ml

Ingredients

Shallot1 (or small onion), chopped
Garlic1 clove, chopped
Chicken Stock20 tsp chicken stock (100 ml)
Egg Yolkabout 1 yolk (18.54 g)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Sunflower Oil1 cup (250 ml)
White Wine Vinegarabout 3 Tbsp (50 ml)
Sugar1 tsp (5 ml)
Saltto taste
Pepperblack, to taste
Lemon Zestgrated, to taste

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Get French Dressing + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

French Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 6 stars · 4 national awards

Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Creamy Balsamic-Dijon Dressing★★★ KITCHENOn the jar: BALSAMIC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.

Adapted from a Andreas Caminada recipe (GaultMillau Schweiz / Atelier Caminada).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from GaultMillau Schweiz / Atelier Caminada (published as “French Dressing”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar