Mary Berry’s French Salad Dressing is a classic, sharp vinaigrette that serves as the essential seasoning for everything from simple green leaves to potato salads. Ideally the ingredients should be combined in a screw-top jar and shaken vigorously to create a temporary emulsion that coats the salad evenly.
Mary Berry French Salad Dressing Recipe Ingredients
- 6 tbsp sunflower oil (or light olive oil)
- 2 tbsp white wine vinegar (or cider vinegar)
- 1 tsp Dijon mustard
- 1 tsp caster sugar (to balance the acidity)
- 1 small garlic clove, crushed
- Salt and freshly ground black pepper
- 1 tbsp fresh parsley or chives, finely chopped (optional)
How To Make Mary Berry French Salad Dressing Recipe
- Prepare the Garlic: Peel and crush the garlic clove using a garlic press or the flat side of a knife. If you want a milder flavor, you can leave the clove whole and remove it before serving.
- Combine Ingredients: Place the sunflower oil, white wine vinegar, Dijon mustard, crushed garlic, and caster sugar into a clean, empty screw-top jar (like a jam jar).
- The Shake: Screw the lid on tightly. Shake the jar vigorously for 30 to 60 seconds. You want the mustard to help the oil and vinegar blend together into a cloudy, slightly thickened liquid.
- Season: Open the jar and season generously with salt and black pepper. If using fresh herbs, add the chopped parsley or chives now.
- Final Mix: Seal the jar again and give it one final shake to distribute the seasoning.
- Serve: Drizzle immediately over your salad leaves or vegetables and toss to coat.
Recipe Tips
- Oil Selection: Mary Berry often recommends sunflower oil for this dressing because it has a neutral flavor that doesn’t overpower delicate salad leaves. If you use extra virgin olive oil, the flavor will be much stronger and peppery.
- The Sugar Secret: Do not skip the sugar. It cuts the harshness of the vinegar and the heat of the mustard, creating that perfectly balanced “restaurant-quality” taste.
- Mustard as Emulsifier: The Dijon mustard acts as a surfactant, helping the oil and vinegar stay mixed for longer. If you omit it, the dressing will separate almost instantly.
- Garlic Infusion: For a smoother dressing without garlic chunks, crush the garlic into the vinegar and let it sit for 10 minutes, then strain the vinegar into the oil.
What To Serve With Mary Berry French Salad Dressing
Salad dressing accompaniments are fresh, crisp additions that require a zesty lift to bring out their natural flavors. Ideally the salad greens should be washed and spun completely dry to ensure the vinaigrette clings to the leaves rather than sliding off into the bottom of the bowl.
- Mary Berry Potato Salad (as an alternative dressing)
- A simple green salad with Gem lettuce, cucumber, and avocado
- Steamed green beans or asparagus served warm
- Sliced tomatoes with red onion
How To Store Mary Berry French Salad Dressing
- Refrigerate: Store the dressing in the sealed screw-top jar in the refrigerator for up to 2 weeks.
- Separation: It is completely normal for the oil and vinegar to separate while sitting in the fridge. Simply give the jar a good shake before every use to re-emulsify.
- Solidification: If you use olive oil, it may solidify in the cold fridge. Let the jar sit at room temperature for 15 minutes to liquefy before shaking.
Mary Berry French Salad Dressing Nutrition Facts
- Calories: 90 kcal (per tablespoon)
- Carbohydrates: 1g
- Protein: 0g
- Fat: 10g
- Fiber: 0g
- Sugar: 1g
Nutrition information is estimated per tablespoon serving.
FAQs
Yes, honey works beautifully as a substitute for caster sugar and adds a slight floral note. It dissolves easily into the vinegar and helps with the texture.
In the UK and Europe, “French Dressing” is synonymous with Vinaigrette. The creamy, orange, tomato-based dressing is an American invention that is quite different from this classic recipe.
Yes, fresh lemon juice gives a brighter, zestier finish. Use the same quantity (2 tbsp) as the vinegar, but you may need slightly less sugar.
Try More Recipes:
- Mary Berry Lamb Tagine Recipe
- Mary Berry Beef Chow Mein Recipe
- Mary Berry Bolognese Pasta Bake Recipe
Mary Berry French Salad Dressing Recipe
Description
A traditional, versatile vinaigrette made with oil, vinegar, mustard, and a touch of sugar.
Ingredients
Instructions
- Place oil, vinegar, mustard, sugar, and garlic in a jar.
- Seal the lid tightly.
- Shake vigorously until cloudy and emulsified.
- Season with salt and pepper.
- Add fresh herbs if desired and shake again.
- Drizzle over salad immediately.
Notes
- This dressing is suitable for vegans and is naturally gluten-free.
- Use a clean jam jar for the easiest mixing and storage method.
- Adjust the vinegar quantity to suit your personal preference for acidity.
