Perhaps the perfect classic vinaigrette

Classic vinaigrette - the simple dressing with great taste

In our kitchen, there is almost always a vinaigrette ready in the fridge. A small bottle with the scent of olive oil and acid that can bring an entire dish together with a few drops. These kinds of recipes are perhaps the simplest - but also the ones you return to again and again.

A classic vinaigrette is a cornerstone of French cuisine. It brings together flavors, adds freshness, and ties the dish together. With just a few ingredients and the right balance of acidity and fat, you get a dressing that feels both light and round - honest and indispensable in any kitchen.

Time: 10 minutes | Difficulty: Very easy | Yield: Approx. 2.5 dl.

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Ingredients

For the vinaigrette:

• 150 ml. CARDENAU ORGANIC extra virgin olive oil
• 50 ml. CARDENAU vinegar - choose between Merlot , Chardonnay or Champagne-Ardenne
• 2 teaspoons CARDENAU mustard - choose between Dijon, Coarse Grain or Tarragon.
• 1 small clove garlic, finely grated (optional)
• 1 pinch sea salt and freshly ground pepper

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How to do it

Step 1
Whisk together the mustard, salt and pepper in a bowl. This is the foundation for the vinaigrette.

Step 2
Add the vinegar and whisk until the salt is dissolved. This ensures that the flavor is evenly distributed.

Step 3
Pour the olive oil in a thin stream while whisking constantly. This creates the fine emulsion that makes the vinaigrette creamy and balanced.

Step 4
Taste as you go - you may want it more tart, round or soft. Use the vinaigrette immediately or pour it into a clean glass jar with a tight-fitting lid.

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Storage

Feel free to make a slightly larger batch, like this one. It stays fresh for up to a week in the refrigerator, and the flavor only develops positively. Shake the jar briefly before use so that the oil and vinegar collect again. Once the vinaigrette is ready, it's easy to give today's meal a fresh twist - every single night.

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Good advice from the kitchen

The golden ratio
The classic balance is 3 parts oil to 1 part vinegar. But taste it - the acid should lift, not dominate.

About choosing vinegar
The choice of vinegar shapes the entire character of the vinaigrette:

• Merlot vinegar has a deeper tone and a natural sweetness that complements darker salads, baked vegetables or meat dishes, adding warmth and roundness without requiring additional sweetness.
• Chardonnay vinegar is mild and round, perfect for light salads, fish or poultry. It balances the richness beautifully and softens the vinaigrette around the edges.
• Champagne-Ardenne vinegar is more crisp and fresh - use it when you want to lift the acidity and create a crisper expression. It can adjust or “tighten up” a vinaigrette with Merlot or Chardonnay if you want more edge.

Both Merlot and Chardonnay have a bit of natural sweetness that rounds off the acidity so elegantly that you rarely need to add honey or syrup. But you can of course do so if you want a softer balance.

Variations

• Finely chopped shallots or capers add depth and freshness
• Herbs such as tarragon, thyme or parsley give a green look
• A little honey or maple syrup can be added if you are using Champagne-Ardenne and want a rounder taste
  

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Perfect for

A good vinaigrette can do more than just dress lettuce leaves. Try it as:

• Drizzle over warm lentils, oven-baked root vegetables or crispy vegetables
• Marinade for grilled chicken, baked cod or shrimp with herbs
• Flavoring in a cold pasta salad with tomato, olives and fresh herbs
• Finish with an omelet, a fresh burrata or a plate of ripe tomatoes
• A few spoonfuls on freshly boiled potatoes, where the heat highlights the oil and acid

At CARDENAU we make the vinaigrette with our own extra virgin olive oil for roundness and Chardonnay vinegar for freshness. A combination that provides balance - every time. But use what you have - the quality of the raw material is always what makes the difference.

Because taste starts with what you choose.