📝 About This Recipe
Forget the bottled orange syrup; this is the sophisticated, vibrant French Dressing found in the grand brasseries of Lyon. It is a masterclass in emulsification, balancing the tangy bite of red wine vinegar with the sweetness of floral honey and a subtle piquant kick from dry mustard. Silky, rich, and perfectly balanced, this dressing transforms a simple bowl of greens into a culinary centerpiece.
🥗 Ingredients
The Acid Base
- 1/3 cup Red Wine Vinegar (high quality, aged)
- 1 tablespoon Lemon Juice (freshly squeezed)
Aromatics and Seasoning
- 1 small Shallot (very finely minced)
- 1 clove Garlic (grated into a paste)
- 1 tablespoon Dijon Mustard (smooth, not grainy)
- 1/2 teaspoon Dry Mustard Powder (for a sharp back-note)
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 2 tablespoons Honey (or clover nectar)
- 1 teaspoon Tomato Paste (for body and umami)
- 3/4 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Emulsion
- 1/2 cup Neutral Oil (Grapeseed or Avocado oil)
- 1/4 cup Extra Virgin Olive Oil (fruity and mild)
- 1 teaspoon Cold Water (to stabilize the emulsion)
👨🍳 Instructions
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1
In a medium stainless steel or glass mixing bowl, combine the finely minced shallot and the grated garlic paste.
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2
Pour the red wine vinegar and lemon juice over the aromatics. Let this sit for 5 minutes; the acid will 'cook' the shallots slightly, mellowing their raw bite.
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3
Whisk in the Dijon mustard, dry mustard powder, smoked paprika, and tomato paste until the mixture is a smooth, uniform paste.
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4
Add the honey, kosher salt, and freshly cracked black pepper. Whisk vigorously until the salt crystals have completely dissolved.
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5
Combine the neutral oil and the extra virgin olive oil in a measuring cup with a pour spout.
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6
Place a damp kitchen towel in a ring on your counter and set the bowl inside it; this stabilizes the bowl so you can whisk with one hand and pour with the other.
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7
Begin adding the oil mixture literally drop by drop into the vinegar base while whisking constantly and rapidly.
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8
Once a thick, creamy base has started to form (after about 3 tablespoons of oil), you can begin adding the remaining oil in a very slow, thin, steady stream.
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9
If the dressing looks like it might break (becoming oily or jagged), stop adding oil and whisk vigorously until it smoothens out again.
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10
Whisk in the teaspoon of cold water at the very end; this helps stabilize the emulsion and gives the dressing a professional, glossy sheen.
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11
Taste the dressing with a leaf of the lettuce you intend to use. Adjust seasoning with an extra pinch of salt or a drop more honey if needed.
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12
Transfer the dressing to a glass jar and refrigerate for at least 30 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Always use a neutral oil as the primary base; 100% olive oil can become too bitter and solidify in the fridge. If your dressing separates, simply put a teaspoon of Dijon mustard in a clean bowl and slowly whisk the broken dressing back into it. For an ultra-smooth texture, you can pulse all ingredients except the oils in a blender, then stream the oil in while the motor is running. Ensure your shallots are minced as finely as possible so they suspend evenly in the emulsion rather than sinking to the bottom. This dressing keeps beautifully in the refrigerator for up to one week; just give it a vigorous shake before each use.
🍽️ Serving Suggestions
Drizzle over a classic Wedge Salad with crisp iceberg, crumbled blue cheese, and warm bacon bits. Use as a sophisticated dip for a crudité platter featuring blanched asparagus, radishes, and endive leaves. Pairs excellently with a crisp, chilled glass of Sauvignon Blanc or a dry Rosé. Serve alongside a grilled hanger steak—the acidity of the dressing cuts through the richness of the meat perfectly. Perfect for a 'Salade Parisienne' with ham, Gruyère cubes, and hard-boiled eggs.