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Julia Child French Vinaigrette

Julia Child French vinaigrette is a glossy, emulsified salad dressing with visible chopped herbs and a bright red wine vinegar bite. It’s whisked until slightly thickened, then finished with tarragon and chervil for a classic French cooking flavor.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 0.25 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 shallot, minced
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 0.75 cup extra virgin olive oil
  • 1 tbsp fresh tarragon, chopped
  • 1 tbsp fresh chervil, chopped

Method
 

Whisk the base
  1. Combine red wine vinegar, Dijon mustard, minced shallot, salt, and black pepper in a bowl, then whisk together for about 1 minute until the salt begins to dissolve. The mixture should look uniformly speckled and slightly opaque as the shallot disperses.
  2. Slowly add extra virgin olive oil while whisking constantly to create an emulsion. Continue whisking until the dressing is well combined and slightly thickened, with a glossy surface that catches the light.
  3. Stir in chopped fresh tarragon and chopped fresh chervil. You should see bright green herb flecks suspended through the dressing.
  4. Taste the vinaigrette and adjust seasonings as needed, then serve immediately over salad. For later, spoon into a jar and refrigerate for up to one week.

Notes

For the steadiest emulsion, drizzle the olive oil in a slow, thin stream while whisking continuously—this helps the dressing stay glossy instead of separating. Refrigerate in a sealed jar for up to 1 week; whisk again or shake to recombine before using. For a dairy-free option, this recipe already is dairy-free; for a nut-free swap, use the same olive oil quantity with no changes.