Julia Child’s Trademark Vinaigrette

From:
http://www.cookinglight.com/syndication/julia-child-vinaigrette-recipe

So, without further ado, see below for Child’s vinaigrette recipe adapted from Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking:

• 1/2 tablespoon finely minced shallot
• 1/2 tablespoon Dijon-type mustard
• 1/4 teaspoon salt
• 1/2 tablespoon freshly squeezed lemon juice
• 1/2 tablespoon wine vinegar
• 1/3 –1/2 cup excellent olive oil (extra virgin)
• Freshly ground pepper

Simply combine and shake in a screw-topped jar and enjoy!

This Story Originally Appeared On Southern Living

For more dressings also see:

http://www.cookinglight.com/cooking-101/easy-everyday-salad-dressings

French Dressing Versions 1 & 2

Version 1

Combine these items at least 30 minutes ahead of when you need the dressing:
1 small chopped onion
2/3 c vegetable oil
1/2 c sugar
2 T ketchup
1.5 t Worcestershire sauce
1/5 t salt
1 t prepared mustard
1 t paprika
1/2 t garlic powder (or chopped garlic)
1/2 t celery salt

Put in frig after it's made.

Put the extra in the freezer to use later on salads.  I know It will not freeze so will be easy to scoop out what you need - then microwave or defrost before putting on the salad.

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Version 2 - fewer ingredients and less oil too!

Combine these items at least 30 minutes ahead of when you need the dressing:

1/4 cup = 4 T white sugar
1/4 cup = 4 T ketchup
1/4 cup = 4 T vegetable oil
3 to 4 cloves garlic, minced
3 tablespoons (seasoned rice) vinegar
1 teaspoon celery seed
2 teaspoons minced chives

Put in frig after it's made.

Put the extra in the freezer to use later on salads.  I do not think it will freeze rock solid so will be easy to scoop out what you need - then microwave or defrost before putting on the salad.