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Le Chaudron recipe
Vinaigrette aux herbes fraîches
Fresh herb vinaigrette
⏱ 10 minServes 4Easy115 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 ml (⅔ cup)extra-virgin olive oil
50 ml (3½ tbsp)white wine vinegar
2 tbspDijon mustard
1bunch of flat-leaf parsley, chopped
1bunch of chives, chopped
1bunch of fresh tarragon, chopped
1 tspacacia honey
- 150 ml (⅔ cup) extra-virgin olive oil
- 50 ml (3½ tbsp) white wine vinegar
- 2 tbsp Dijon mustard
- 1 bunch of flat-leaf parsley, chopped
- 1 bunch of chives, chopped
- 1 bunch of fresh tarragon, chopped
- 1 tsp acacia honey
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash all the herbs carefully and dry them well in a salad spinner.
- Very finely chop the parsley, chives and tarragon.
- In a bowl, whisk the Dijon mustard with the white wine vinegar and honey.
- Drizzle in the extra-virgin olive oil, whisking hard to emulsify.
- Stir in all the chopped herbs.
- Season with salt and pepper and adjust to taste.
- Transfer to a sterilized jar; keeps up to 5 days in the fridge.
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