Mary Berry French Dressing

I’ll be honest—this dressing nearly put me off homemade vinaigrettes altogether. The first time I made it, I didn’t whisk properly and ended up with an oily puddle floating atop my salad leaves. Not exactly the elegant zing I was going for. But I stuck with it, and once I got the hang of emulsifying (that’s the posh word for whisking your heart out), it became a five-minute staple I genuinely look forward to making.

Now I keep a little bottle in the fridge, ready for anything from peppery rocket to leftover roast chicken. Let me show you how I fixed my split mess—and why I’ll never go back to store-bought again.

Why This One Works So Well

Mary’s version is deceptively simple, but here’s the real trick: it’s all about the balance.

Most French dressings tip too sweet or too sharp. This one nails the middle ground with just a teaspoon of sugar and a mustardy backbone that makes everything taste perkier. The mustard does double duty—it adds flavour and acts as a natural emulsifier, meaning it helps the oil and vinegar stay blended.

I didn’t expect such a short ingredient list to deliver so much, but it honestly brightens even the saddest bag of lettuce.

INGREDIENTS + WHY THEY MATTER

• Dijon Mustard – Adds heat and helps the dressing hold together. I once used English mustard instead—big mistake, far too punchy.
• Caster Sugar – Just a teaspoon rounds out the vinegar. You can dial it up or down depending on your salad.
• Olive Oil – Brings richness. I’ve tried both extra virgin and standard—extra virgin gives a deeper flavour, but regular works fine too.
• White Wine Vinegar – Lively and bright without being overpowering. I once subbed in cider vinegar and it turned the whole thing muddy-tasting.

Want to Change It Up? Here’s How

• No mustard? You can use wholegrain for a rustic version, but skip yellow mustard—it’s too vinegary.
• Gluten-free? This dressing is naturally GF—just check your mustard label.
• Sweeter version? Add a drizzle of honey instead of sugar. Lovely with spinach and strawberries.
• Vinegar swap? Apple cider vinegar works if you reduce the sugar to ½ tsp.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dressing split/separated	Didn’t whisk enough or used cold oil	Use room-temp ingredients + whisk vigorously
Too sharp	Vinegar overpowered the rest	Add a touch more sugar or a splash of water
Too oily	Not enough vinegar or mustard	Stick to the 6:2 oil-to-vinegar ratio

HOW TO MAKE MARY BERRY’S FRENCH DRESSING

1. Measure all ingredients into a medium bowl. I use a glass jug so I can pour easily later.
2. Whisk like mad with a balloon whisk until the dressing looks creamy and no oil pools at the edges. This usually takes 20–30 seconds of proper whisking.
3. Taste, then add salt and freshly ground black pepper gradually. I always dip a lettuce leaf in to test—way more accurate than tasting with a spoon.
4. Serve immediately, or pour into a clean jar and refrigerate.

TIPS FROM MY KITCHEN

• I warm the vinegar slightly if it’s come from a cold cupboard—helps everything mix better.
• For picnics, I shake the dressing in an old jam jar. Works a treat and no leaks.
• A little grated garlic (¼ clove) makes it punchier—but go easy.

STORAGE + SERVING

• Fridge Life: Keeps 5–7 days in a sealed jar. Shake before using.
• Serving Ideas: Toss through a green salad, drizzle over grilled asparagus, or use as a quick marinade for chicken.
• Don’t freeze it—emulsions don’t survive the deep freeze. Trust me, I tried. It looked like salad oil had a nervous breakdown.

FAQs – Real Query Answers

Q: Can I use balsamic vinegar instead?
A: You can, but it’s a whole different vibe—sweeter, heavier. Stick to white wine vinegar for a proper French dressing.

Q: Why does my dressing keep splitting?
A: It’s usually because you didn’t whisk long enough or your oil was too cold. Try warming the oil a little and use a proper whisk, not a fork.

Q: Is this dressing vegan?
A: Yep—no eggs or dairy. Just check your mustard label to be sure.

Q: Can I make this in advance?
A: Absolutely. I often make a double batch and keep it in a jar for the week.

Try More Recipes:

• Mary Berry Balsamic Dressing
• Mary Berry Roasted Cauliflower Salad with Grainy Mustard Dressing
• Mary Berry Basil Pesto Dressing