FRENCH DRESSING

a term applied to several receipts for simple salad dressings. The correct formula consists of four parts of olive oil to one part of good vinegar, with a small quantity of fine table salt and ground pepper--two saltspoonfuls of salt and one-half saltspoonful of pepper being in correct proportion when four tablespoonfuls of olive oil are used.

A little onion juice or chopped parsley, tarragon, chives or chervil may be added if desired.

Recipes that use french dressing

11 dishes across the Historical Foodie library call for french dressing.

For the Modern Kitchen

An encyclopedia definition that doubles as a working formula. The proportions are sound; only the units and a few unstated steps need translating.

SaltspoonfulA saltspoon is a quarter teaspoon. Two saltspoons of salt is 1/2 teaspoon, and half a saltspoon of pepper is a scant 1/8 teaspoon, against 4 tablespoons of oil.
The ratio in modern termsFour parts oil to one part vinegar means 4 tablespoons oil to 1 tablespoon vinegar. Modern vinaigrettes are often made nearer 3:1, which tastes sharper; with a strongly acidic wine vinegar the 4:1 given here may suit better.
"Good vinegar"This would have meant a wine, cider or other brewed vinegar rather than the harsh distilled white sold for pickling and cleaning. Use a red or white wine vinegar at around 5 to 6 percent acidity; sherry vinegar also suits the formula.
The step left unwrittenThe entry gives no method because it was assumed. Dissolve the salt and pepper in the vinegar first, then whisk or shake in the oil. Salt will not dissolve in oil, and adding it last leaves grit in the bowl.
It will separate, and shouldThis is a temporary emulsion with no mustard or egg to hold it. Make it shortly before serving and shake again just before it goes on the leaves.
Onion juiceThe period technique is to halve an onion and scrape the cut face against a grater, or grate it and press the pulp through a sieve, taking the juice and discarding the fibre. A quarter teaspoon is plenty at this volume.
Cold oil cloudsOlive oil straight from a cold pantry or refrigerator goes thick and cloudy and will not blend smoothly. Bring it to room temperature first.
YieldThe quantities given make about 5 tablespoons, enough to dress a salad for four without drowning it.

A Little History

The name is a French label applied by English and American cooks rather than a French term of art; in France the same mixture is simply vinaigrette, and the entry itself acknowledges that "French dressing" was being used loosely for "several receipts." The optional additions listed at the end -- parsley, tarragon, chives and chervil -- are the classic fines herbes group.

FRENCH DRESSING

Recipes that use french dressing

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