Classic Homemade Creamy French Dressing

A blend of whole-egg mayonnaise and Dijon mustard gives this Classic Homemade Creamy French Dressing its thick texture. Thinning the mixture with 2 teaspoons of water ensures it will not flatten your leafy greens. Simply seal the components in a glass container, shake well, and refrigerate for up to three days.

The creamy base

Two tablespoons of whole-egg mayonnaise serve as the starting point. This variety delivers a smoother texture and a milder taste than regular mayonnaise, though Kewpie works perfectly as a substitute. One teaspoon of Dijon mustard contributes tanginess. It also acts as a binder, helping the oil and vinegar emulsify into a stable, creamy liquid that stays mixed.

Water might seem out of place in a salad dressing. The mayonnaise and mustard combine to make a thick paste. You add two teaspoons of water to loosen the consistency. A thinner dressing will not weigh down delicate leaves.

The oil and vinegar

White wine vinegar provides the traditional acid base for this dressing. You should avoid standard white vinegar because its acidity bites too sharply. If you do not have white wine vinegar, you can substitute apple cider, champagne, sherry, or red wine vinegar.

The recipe relies on two types of oil. Extra virgin olive oil brings a strong taste, but using it exclusively will overpower the other ingredients. You combine two tablespoons of olive oil with one tablespoon of neutral oil to balance the flavors. Grapeseed, canola, vegetable, or sunflower oil all work well as the neutral oil component.

Herbs and salt

This dressing requires 1/4 teaspoon of kosher salt or cooking salt. If table salt is what you have on hand, simply use half of that measurement. For salt flakes, you will need to use 50 percent more than the listed quantity.

Fresh chives add flavor and create green visual specks throughout the white dressing. You can substitute fresh parsley if you do not have fresh chives. You can also use dried herbs instead of fresh herbs. You must reduce the quantity to half a teaspoon when substituting dried herbs for fresh chives.

Mixing the dressing

You do not need a blender or a food processor to make this dressing. You measure the mayonnaise, mustard, vinegar, oils, water, salt, pepper, and chives directly into a small jar. You seal the jar with a tight lid and shake the contents vigorously until the ingredients form a smooth liquid. You can also mix the dressing by whisking it in a bowl.

Ways to serve it

This dressing works for simple side salads and main dishes alike.

• Drizzle the mixture over garden salads or your favorite salad greens, tossing them gently to coat the leaves evenly.
• Pour the dressing over steamed vegetables such as broccoli.
• Serve this mixture as a dipping sauce for roasted cauliflower, fish fingers, or chicken tenders.

Fridge storage

Keep any leftover dressing sealed in the refrigerator. Store the dressing for up to three days. The fresh chives begin losing flavor after three days.