French Dressing

In France there is no such thing as a salad without a vinaigrette dressing. Back in the day my Oma (Dutch grandmother) made her dressing with staples from the pantry- oil vinegar mustard powder and sugar. My mother modified this recipe in later years replacing the mustard powder for french mustard as it was easier to emulsify.  Inspired by the use of herbs in French cuisine I have combined the best of both their worlds to make my own flavourful version of a french vinaigrette.

This thyme infused french dressing adds a lovely herbal twist to home made salads and can even be used as a marinade for grilled meat or added to chicken stock for a tasty casserole sauce. Bon Appetit’


  • 1/4 cup virgin olive oil
  • 2 tablespoon Thyme simple syrup
  • 2 tablespoon red wine vinegar
  • 1 teaspoon  Dijon mustard
  • 1 clove garlic minced (optional)
  • Salt and peper to taste


  1. Mix salad (lettuce, cucumber and tomato) in a large bowl and set aside
  2. For the dressing whisk together all ingredients in a small bowl until well combined
  3. Taste the dressing as you season it with salt and pepper
  4. You can add more thyme syrup if you prefer a stronger sweetness
  5. Drizzle the thyme dressing over the top of the salad.
  6. Lightly mix salad ingredients in the bowl to ensure dressing is evenly distributed
  7. If not using the dressing immediately refridgerate in a glass jar and shake before use.

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