French Dressing

Name: French Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (100 ml)
Cuisine: French Classic
Ingredients: 1 Tbsp white wine vinegar (15 ml) White Wine Vinegar; 5 Tbsp olive oil (75 ml) Olive Oil; 1 tsp Dijon mustard (5 ml) Dijon Mustard; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Michel Roux Jr recipe. Not affiliated with, sponsored by, or endorsed by Michel Roux Jr.

DRESSING · POTATOES & SEAFOOD PAPILLOTE

In the published recipe, this is the dressing for cod and prawns en papillote.

Michel Roux Jr's French dressing for potatoes and seafood.

On the jar

FRENCH

Method: shake
Yield: about ½ cup
Ingredients: 5
Jar batch: 2.7× recipe

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Ratio

OLIVE OIL 75 mlW.WINE VINEGAR 15 mlDIJON 5 ml

Ingredients

White Wine Vinegar1 Tbsp white wine vinegar (15 ml)
Olive Oil5 Tbsp olive oil (75 ml)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, W.WINE VINEGAR, DIJON.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 4 stars · 1 national award

French Dressing★ STARRED KITCHENOn the jar: FRENCH
Fennel Balsamic-Lemon Dressing★ STARRED KITCHENOn the jar: FENNEL
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC

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Provenance

Classic French chef who led Michelin-starred Le Gavroche in London for decades before its 2024 closure. Second-generation Roux family cook trained in haute cuisine technique.

Adapted from a Michel Roux Jr recipe (Michel Roux Jr / Seafood from Norway (cod prawns en papillote)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Michel Roux Jr / Seafood from Norway (cod prawns en papillote) (published as “French Dressing”). Full citation lives in Provenance.

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.

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