Are you looking for a quick French dressing recipe?
Then you are exactly right here. 🙂
We will definitely make this recipe once a week in summer because it tastes soo great!
So enjoy it!
What goes into a French dressing?
Classically, eggs go in. And it’s really super important that you use very fresh eggs for this.
And if you also have a farmer’s market nearby, then hit it!
Because the fresher the eggs, the better the dressing.
Really.
And especially the eggs from the farmer’s market simply taste better. And hey, don’t worry, I often buy the regular ones from the supermarket too.
But I admit, I can see that the eggs are from free-ranging chickens.
And since we only need the yolk, you can, for example, make an egg white omelet or delicious coconut macaroons. 😉 Ok, I know these are Christmas cookies, but they just taste so good…
ok where was i oh yes the french dressing. 😉
Apart from the egg yolk, you will also need cream, oil, salt & pepper, mustard, white balsamic vinegar (alternatively use white vinegar), sugar and some vegetable broth.
Another tip:
Since I don’t always have fresh broth in the fridge, I just use the granulated vegetable broth.
That’s absolutely fine. Simply mix with hot water to the broth and you’re done.
Since fresh egg yolk is used in this French dressing, I would use up the salad dressing right away.
The next day at most, but I wouldn’t keep it after that.
But since it is made so quickly and with normal ingredients, you can also prepare it spontaneously.
Which salad goes with the salad dressing?
I like it best with simple lettuce, endives or other leafy salads.
Love it with tomatoes, cucumber, carrots and in summer grilled shrimp or grilled vegetables. Or maybe some grilled chicken breast? Or salmon…
Or some freshly baked flatbread, lovely.
I really don’t need more for a healthy, quick dinner.
love,
sabrina x
French dressing – my favorite salad dressing
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Ingredients
- 1 egg yolk
- 1 tsp mustard
- 1 tbsp white balsamic vinegar
- 1 clove of garlic
- 1 pinch of salt
- fresh pepper
- 1 pinch of sugar
- 70 ml oil
- 60 ml vegetable broth
- 60 ml cream
Instructions
- separate eggs.
- Put the egg yolks in a tall container with the mustard, vinegar, garlic and spices and mix with the hand blender.
- Add the oil in a fine stream to create a thick sauce
- Mix in the broth and cream and season with salt.
- Goes very well with lettuce, endives and other leafy salads
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
- Pickled Red Onions – Pink Pickles, a quick and easy recipe
- Healthy rainbow glass noodle salad
- Green asparagus Risotto made easy
- Carrot Som Tum Salad – a Thai classic
- crispy oven-roasted beets
- Chimichurri made with carrot greens!
- Wild garlic pesto
- Homemade Granola- a great crunchy muesli to have in stock
- Red lentil and coconut soup
