I have a secret to confess about salad dressing. I have been known, on many occasions, to use (and save) Wingstop ranch for my salad. If you’ve ever had Wingstop ranch sauce, then you know how glorious it is. And although I'm a diehard ranch dressing fiend, a good vinaigrette on a mixed green salad can be just as delectable (and finding a good version isn't easy).Enter: Julia Child. The famed chef has a vinaigrette recipe that some say is the best ever. "I don't believe in bottled salad dressing…," Child once said. "Why should you have it bottled? It's so easy to make. And they never use very good oil." She’s right. In just a few minutes, you can mix up your own homemade vinaigrette and upgrade an otherwise boring salad.We all know that Child mastered the art of French cuisine, but does she have what it takes to make the best-ever vinaigrette? Let’s break down why it’s so special, how to make it and what I thought about the recipe when I made it in my kitchen.Related: I Tried 14 Bottled Caesar Salad Dressings and the Winner Totally Surprised Me?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. ??
Why is there so little left in the container? Because it's that good!Kellye Fox
There are several variations of Julia Child’s vinaigrette, but the core ingredients are vinegar, extra virgin olive oil, mustard, salt, pepper and some form of fresh onion (i.e., shallot or scallion). She preferred red wine vinegar, but many recipes use white wine vinegar or a combination of vinegar and lemon juice. Julia also loved Dijon mustard to add flavor and help emulsify the dressing.To make 1/2 cup of vinaigrette, combine 1 to 2 tablespoons of vinegar, 1 tablespoon of minced shallots or scallions, 1/4 to 1/2 teaspoon of ground mustard or Dijon mustard, 6–8 tablespoons of extra virgin olive oil and salt and pepper to taste. Add the ingredients to a measuring cup and whisk thoroughly, or better yet, shake them in a tight-fitting jar with a lid.Related: 15 Popular Ranch Dressings, Ranked Worst to First
What Makes Julia Child’s Vinaigrette So Special
A classic vinaigrette recipe has a 3:1 ratio of oil to vinegar (or other acid). However, traditional French vinaigrette recipes (like the one Julia Child is known for) use a 1:3 ratio of vinegar to olive oil. Because most of the dressing is vinegar, it’s tangy, but the ratio leaves room to mellow the flavor with additions like honey or herbs. In place of a fresh shallot or scallion, dried basil or tarragon could be added to add some dimension.And although Julia's vinaigrette makes a great salad dressing, the tangy sauce can be used for so much more. Use it as a marinade, toss it with pasta for pasta salad, spoon it over fish or roasted vegetables, mix it into tuna for a fun twist on tuna salad or drizzle it on a turkey or roast beef sandwich for a little zip.Related: How to Make Cucumber Salad 10x Better
Kellye Fox
What I Thought of Julia Child’s Vinaigrette
I tested the recipe mentioned above because those were the ingredients that I had available. Honestly, it’s the best vinaigrette I’ve ever had. I started safe by using just 6 tablespoons of extra virgin olive oil, white wine vinegar and 1/4 teaspoon Dijon mustard.
I loved it because instead of getting a mouthful of oil like some traditional vinaigrettes, there was an immediate brightness from the vinegar and mustard. And the ratio of salt and pepper didn’t need any adjusting. I did add just a squirt more of mustard after the initial preparation because I love mustard, and I wanted the dressing to be a smidge thicker.
After trying it, I can see why Julia's recipe has been called “world famous.” So the next time you want to buy a bottle of vinaigrette, just grab a bowl and those ingredients and channel your inner Julia Child.
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