Mary Berry Recipes

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Oh, what a joy it is to have a truly delightful homemade dressing on hand! For me, a beautifully dressed salad is the cornerstone of so many wonderful meals, whether it's a light lunch or accompanying a grand Sunday roast. While shop-bought dressings have their place, there's simply nothing quite like the vibrant flavour and fresh zest of one you've whisked up yourself. This classic French dressing recipe is a firm family favourite, a staple in my kitchen for decades, and I'm just thrilled to share its simple magic with you.

It's one of those recipes that truly proves that often, the simplest things are indeed the very best. With just a few good quality ingredients, you can create a dressing that elevates even the most humble bowl of leaves into something quite extraordinary. The balance of sharp vinegar, rich olive oil, and a touch of mustard creates a harmonious flavour profile that sings on the palate. It’s wonderfully versatile, too, making it an absolute triumph for any occasion.

I remember my mother always insisting on a homemade dressing, believing it was the secret to a truly fresh and inviting salad. And she was absolutely right! This recipe embodies that philosophy – it’s quick, it’s effortless, and the results are always sheer perfection. So, let’s gather our ingredients and whisk up a batch of this absolutely delicious French dressing; your salads will thank you, I promise!

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Why You'll Love This Recipe

Uses simple, readily available ingredients for maximum flavour.
Wonderfully versatile, perfect for various salads and even marinades.
Quick to prepare, making homemade dressing a breeze for any meal.

Ingredients

150ml (5 fl oz) extra virgin olive oil
50ml (2 fl oz) red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon caster sugar (or granulated sugar)
A pinch of salt
Freshly ground black pepper, to taste

Equipment Needed

Medium mixing bowl • Whisk • Measuring jug • Or, a clean jam jar with a tight-fitting lid

Step-by-Step Instructions

In a medium bowl or a clean, empty jam jar with a tight-fitting lid, combine the red wine vinegar, Dijon mustard, caster sugar, salt, and a good grinding of black pepper.
Whisk these ingredients together thoroughly until the sugar and salt have dissolved and the mixture is well combined. If using a jar, simply put the lid on and shake vigorously.
Gradually pour in the extra virgin olive oil, whisking constantly as you do so. Continue whisking until the dressing is emulsified and looks slightly thickened and creamy. If using a jar, pour in the oil, secure the lid, and shake vigorously until emulsified.
Taste and adjust the seasoning if necessary. You might want a little more salt, pepper, or a touch more sugar depending on your preference.
Serve immediately over your favourite salad leaves, or store in the refrigerator.

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Perfect Substitutions

Red Wine Vinegar: White wine vinegar or apple cider vinegar can be used for a slightly different tang.
Dijon Mustard: A good quality English mustard can be used, but use slightly less as it's often stronger.
Caster Sugar: Honey or maple syrup can be used as a natural sweetener, starting with half a teaspoon and adjusting to taste.
Extra Virgin Olive Oil: A lighter olive oil can be used, but extra virgin provides the best flavour.

Serving Suggestions

This wonderfully versatile French dressing is absolutely divine over a simple green salad with crisp lettuce, cucumber, and tomatoes. It also works beautifully with more robust salads featuring grilled chicken, goat's cheese, or even roasted vegetables. Try it drizzled over blanched green beans for a delightful side, or as a light marinade for chicken or fish before grilling. If you enjoyed this, you might also love our Classic Spiced Plum Chutney and Classic Creamy Potato Salad.

How to Store \u0026 Reheat

Store the French dressing in a clean, airtight jar or container in the refrigerator for up to one week. Before serving, give it a good shake or whisk, as the oil and vinegar may separate. There's no need to reheat this dressing; it's best served chilled or at room temperature.

Mary's Secrets to Success

The secret to a truly superb French dressing lies in the quality of your ingredients and a good, vigorous whisking! Don't skimp on a good extra virgin olive oil and a proper red wine vinegar. When whisking, be patient and pour the oil in slowly; this helps create that lovely, creamy emulsification. And always, always taste and adjust the seasoning – it's your kitchen, after all! A pinch more salt or a grind of pepper can make all the difference to achieve sheer perfection.

Frequently Asked Questions

Can I make this dressing in advance?

Absolutely, dear! This dressing can be made up to a week in advance and stored in the refrigerator. Just give it a good shake or whisk before serving.

Why does my dressing separate?

It's perfectly natural for oil and vinegar to separate over time, as oil is less dense than vinegar. This is why we emulsify it, but it won't stay perfectly emulsified indefinitely. A quick shake or whisk will bring it back together beautifully!

What kind of olive oil should I use?

For the best flavour, I always recommend using a good quality extra virgin olive oil. Its fruity notes truly enhance the dressing.

Can I add herbs to this dressing?

Oh, yes, that's a lovely idea! Fresh finely chopped herbs like parsley, chives, tarragon, or a little dill would be absolutely delicious stirred into the finished dressing. Add them just before serving.

How do I adjust the sweetness or tanginess?

It's all about personal preference, isn't it? If you prefer it sweeter, add a touch more sugar. For more tang, a tiny splash more red wine vinegar will do the trick. Always taste as you go!