Growing up in the U.S., salads were always a part of the spread. From leafy greens with vinaigrettes to hearty American-style dressings, salads brought a touch of brightness to any table. But when I developed a severe lactose allergy, my enthusiasm faded.
My trusty olive oil and vinegar combo became boring and too simple, and heavy dressings no longer suited my tummy or palate. So, salads became less exciting…until I moved to Paris.

It was here, in a city that elevates every meal, that I discovered la Vinaigrette. Served with nearly every salad—often even at breakfast (petit déjeuner)—the French mustard vinaigrette is a staple in nearly every restaurant and café.

Its creamy texture, somehow dairy-free (it took me weeks to try it for fear that I wasn’t being understood when I would explain “Je suis allergique au lactose.”, brings richness and vibrancy to even the simplest greens.
Inspired by this French classic, I set out to create my own version—a vinaigrette that captures the essence of Paris and complements any salad with a perfectly balanced, tangy depth.

After months of fine-tuning, I’ve honed a recipe that I believe brings the unmistakable taste of Paris to your and my home kitchens

My Parisian Mustard Vinaigrette Recipe

This recipe is my way of sharing Paris with you. Each ingredient is selected to enhance the delicate, tangy flavor, creating a vinaigrette that’s simple yet undeniably special.

Author: Elisha Ghorbani

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Course: Salad

Cuisine: French

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Servings 10 tbsp

Tap or hover to scale

Ingredients

• 40 g Finely Chopped Shallots for a mild, aromatic touch
• 4 oz Extra Virgin Olive Oil – Emile Noël – Fruitée (adds a soft, fruity richness)
• 20 g Maille Mustard – L’Originale Au Vin Blanc (Dijon mustard with a hint of white wine)
• 1⁄2 tsp Salt (to taste)
• 1⁄2 tsp Crushed Smoked Black Pepper  for a subtle smokiness
• 2 oz Martin Pouret White Wine Vinegar – Vinaigre de Cépage – Chardonnay (a classic white wine vinegar with light, crisp acidity)

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Instructions

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  Prep the shallots quickly: I like to scale the shallots, toss them in my mini food processor, and let it do the work. Perfectly minced shallots in seconds!
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  Add the mustard and vinegar: Whisk in the Maille mustard and Martin Pouret white wine vinegar until combined. This will help infuse the shallots with their tangy flavors.
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  Emulsify with olive oil: Slowly drizzle in the Emile Noël extra virgin olive oil while whisking constantly until the vinaigrette reaches a creamy, emulsified texture.
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  Season to taste: Add the salt and crushed smoked black pepper, adjusting as you like.

Notes

• Allergen Information Contains Mustard.
• You can use a mini food processor to dice the shallots quickly and efficiently.
• I always make a quadruple batch and freeze the extra in cubes that can easily be defrosted whenever we run out of dressing in the refrigerator!

Nutrition

Serving: 2tbsp (30 ml) | Calories: 100kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 150mg | Potassium: 11.8mg | Sugar: 0.5g | Vitamin C: 1mg | Iron: 1mg

Did you know that mustard has been enjoyed for thousands of years? The mustard plant has its roots in the Mediterranean (it must be the Persian in me that adores it so much), where ancient Greeks and Romans crushed the seeds into pastes for seasoning.

By the time the French put their twist on mustard, the condiment had found a permanent place in their cuisine, becoming a staple in French kitchens and on restaurant tables alike. Dijon, in Burgundy, became synonymous with mustard, a legacy preserved to this day by a brand I adore: Maille.

If you visit Paris, don’t miss Maille’s charming boutiques scattered around the city. With their flavorful selection of mustard varieties, they elevate the concept of mustard to an art form. The smoked and rosemary-infused mustards are must-tries, and their tasting rooms are a delight for the senses.

Imagine tasting a mustard with a smoky hint or the freshness of rosemary—each flavor brings something new and exciting to traditional recipes. I promise, it’ll make your vinaigrette experience unforgettable!

Most days, I make a quadruple batch of this vinaigrette because we go through it so quickly! I freeze the extra in ice cube trays for easy use later, and, surprisingly, it tastes exactly the same once thawed—every bit as fresh and tangy.

Even my teenage son has become a fan of salads with this vinaigrette, and that’s a feat all on its own! So next time you’re craving a salad, reach for this vinaigrette. It’s fresh, light, and irresistibly Parisian—no plane ticket required. Bon appétit!

And remember, a warm baguette is essential for sopping up any leftover dressing at the bottom of your bowl—no French person would leave a drop behind!

Bisous, Bisous,

The Frenched Persian-American