French Dressing by LiquoriceAllsortsInTheKitchen. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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French Dressing

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Ingredients

1 jar(s)

Vinaigrette Française

40 g shallots, finely chopped
40 g red wine vinegar, or white wine vinegar
½ level tsp fine sea salt, or to your taste
¼ level tsp pepper, ground
4 level teaspoons Dijon mustard
130 g olive oil

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6

5min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
- Recipe is created for
  TM 21
9
Dressing

Recipe's preparation

Dressing

Weight the oil into a small jug or bowl and set aside.
Very finely and very neatly chop the shallots by hand then place into the bowl.
Add the vinegar.
Add the salt, pepper and mustard.
Insert the butterly.
On

, Speed 3 for one minute, slowly add the reserved oil.

Pour into a jar and refrigerate until you are ready to use it.

Use only as much as you need to lightly coat the leaves etc as close as possible to serving the salad. I find gently mixing the salad by hand is the best way to distribute the dressing.

Traditional Vinaigrette Francaise doesn't have any garlic so it will keep in the fridge for a couple of weeks. After this time, the taste begins to fade.

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

If you can't get shallots, use crisp fresh onion.
If you're in a hurry or can't be bothered you can chop the shallots for 4 seconds on speed 6 instead of by hand at Step 2, but I prefer the look of neat, uniform little pieces of shallot.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.