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French Vinaigrette

Preparation time: 

French vinaigrette, without the honey. This dressing is sharp and peppery, a perfect accompaniment to cut through rich meat and fats — it goes especially well with game meats.


1 1/2 tablespoons

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Peel and finely dice the half a shallot.
    2. In a jar mix the shallot, mustard, vinegar and olive oil.
    3. Season to taste with salt and pepper. Adjust oil, vinegar and mustard ratio to your liking. I like it quite sharp with peppery.

    Bon app!