Julia Child Vinaigrette Recipe (Classic French Dressing)

A proper salad deserves better than bottled dressing. Julia Child Vinaigrette is the real thing: wine vinegar, good oil, salt, pepper, maybe mustard, maybe fresh herbs. Five minutes to make. Infinitely better than anything you can buy.

On pages 94-95 of Mastering the Art of French Cooking, Julia is blunt about what belongs in French dressing and what doesn’t. “Worcestershire, curry, cheese, and tomato flavorings are not French additions, and sugar is heresy.” Sugar. Heresy. She didn’t mince words.

The ratio is simple: one part vinegar to three parts oil. Adjust to your taste. Some like it sharper, some more mellow. But start there.

I haven’t bought bottled dressing in years. Once you taste the real thing, there’s no going back.

What is vinaigrette? The classic French salad dressing made from vinegar, oil, salt, and pepper. The foundation for variations with herbs, mustard, shallots, and more.

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Why You’ll Love This Recipe

Five minutes from scratch: Faster than driving to the store.
Four ingredients minimum: Vinegar, oil, salt, pepper. That’s all you need.
Infinitely customizable: Add mustard, herbs, shallots, garlic.
No weird ingredients: You can pronounce everything.
Tastes like a French bistro: Because it is.

The Sugar Debate

American “French dressing” often contains sugar. Julia called this heresy. Real French vinaigrette is tangy, balanced by oil, not sweetened.

If your vinegar is harsh, use less or blend with lemon juice. Don’t reach for the sugar bowl.

Julia Child Vinaigrette Ingredients

From Mastering the Art of French Cooking, Vol. 1, Pages 94-95. Makes ½ cup.

1½-2 Tb good wine vinegar (or vinegar and lemon juice)
⅛ tsp salt
¼ tsp dry mustard (optional)
6 Tb oil (olive oil or neutral salad oil)
Big pinch of pepper
1-2 Tb fresh herbs (optional): parsley, chives, tarragon, basil

How To Make Julia Child Vinaigrette

Method 1: Bowl Method

Dissolve salt in vinegar: Whisk vinegar, salt, and mustard in a bowl until salt dissolves.
Add oil by droplets: Whisk constantly. This emulsifies the dressing.
Season with pepper.
Add herbs just before serving.

Method 2: Jar Method

Add everything to a jar: Vinegar, salt, mustard, oil, pepper.
Shake vigorously 30 seconds.
Taste and adjust.
Add herbs before serving.

Recipe Tips

Dissolve salt in vinegar first: Salt doesn’t dissolve well in oil. Add it to vinegar before the oil.
1:3 ratio is the starting point: One part vinegar to three parts oil. Adjust from there.
Dry your greens thoroughly: Wet greens dilute the dressing and it won’t cling.
Make it fresh: Vinaigrette that sits around develops off flavors. Make it right before using.
Good vinegar matters: Harsh vinegar makes harsh dressing. Invest in a decent wine vinegar.
Mustard helps emulsify: Adds flavor and helps oil and vinegar stay blended.

What’s NOT French

Julia was clear. These don’t belong in French vinaigrette:

Worcestershire sauce
Curry powder
Cheese
Tomato
Sugar

Make them if you like. Just don’t call it French.

Classic Variations

Sauce Ravigote (With Capers and Shallots): To 1 cup vinaigrette, add 1 tsp capers, 1 tsp minced shallot, 2 Tb fresh herbs. For cold meats and vegetables.

Vinaigrette à la Crème (Creamy Dressing): Beat 1 egg yolk with 4 Tb sour cream. Whisk in ½ cup vinaigrette in droplets. Add lemon juice and dill. Silky on fish or cold eggs.

Sauce Moutarde (Mustard Dressing): Beat 2 Tb Dijon with 3 Tb boiling water. Whisk in ⅓-½ cup oil in droplets. Punchy for cold beef.

What To Dress

Green salads (obviously)
Tomato salads
Potato salads
Cold vegetables
Cold chicken or fish
Grain salads

Oil Choices

Oil	Flavor	Best For
Extra virgin olive oil	Fruity, peppery	Bold greens, Mediterranean salads
Neutral salad oil	Clean, mild	Delicate lettuces
Walnut or hazelnut	Nutty	Bitter greens, cheese salads
Mix of olive and neutral	Balanced	Everyday dressing

Julia noted you can use “tasteless salad oil, or olive oil.” Match the oil to the salad.

How To Store

Best fresh: Use immediately for optimal flavor.

Refrigerator: Up to 3-5 days, but flavor fades. Shake before using.

Separate is normal: Oil and vinegar separate. Re-emulsify by shaking.

Nutrition Facts

Per 2 Tb serving:

Calories: 180 kcal
Protein: 0g
Total Fat: 20g
Saturated Fat: 3g
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Sodium: 75mg
Cholesterol: 0mg

FAQs

Why did my dressing separate?

Oil and vinegar always separate eventually. Normal. Shake before using.

Can I use balsamic vinegar?

Not traditionally French, but makes a good dressing. Sweeter, so reduce or omit other sweeteners.

Do I need mustard?

No. Optional. It adds flavor and helps emulsify but isn’t required.

Why is my dressing too sour?

Too much vinegar or vinegar is low quality. Add more oil or use a mellower vinegar.

Can I add garlic?

Julia says garlic is usually only used in southern France. But if you like it, add it.