Bright, aromatic, and elegant enough for a dinner party yet effortless enough for everyday meals, the Maison Gabrielle Signature Vinaigrette celebrates the artistry of French seasoning.

This vinaigrette embodies balance, sophistication, and patience. Carefully blended from crushed mustard seeds, dried shallots, dried parsley, and a traditional Mélange 5 Baies, gently awakened in vinegar and finished with slow, graceful emulsification of olive oil, it transforms simple salads, roasted vegetables, grains, or delicate proteins into dishes layered with subtle, nuanced flavor.

The Signature Vinaigrette elevates everyday ingredients with Maison Gabrielle’s touch of refinement, perfect for intimate dinners, celebratory meals, or any time you want to infuse your cooking with the elegance of French gastronomy.

Cook Time & Servings

Ingredients

• 10 tbsp extra virgin olive oil
• 2½ tbsp white wine vinegar | * or champagne vinegar for a bit of sweetness
• 1 tsp Maison Gabrielle Dried Parsley
• 1 tsp Maison Gabrielle Dried Shallots
• 1 tsp Maison Gabrielle Mustard Seeds | lightly crushed
• ½ tsp Maison Gabrielle Mélange 5 Baies | freshly crushed
• ¾ tsp Maison Gabrielle fleur de sel
• Optional: ½ tsp sugar or honey to balance acidity

 Instructions

1. Bloom the spices:

• In a small bowl, gently combine the crushed mustard seeds, dried shallots, dried parsley, and Mélange 5 Baies with the vinegar.
• Allow them to rest for 5–10 minutes, letting the aromas awaken and mingle.

2. Emulsify with care:

• Slowly whisk in the olive oil in a graceful stream, coaxing the vinaigrette to a smooth, velvety consistency.

3. Taste and refine:

• Adjust the balance with a whisper of sugar or honey, if desired, to elevate the harmony of flavors.

4. Let flavors unfold:

• Rest the vinaigrette briefly so the dried spices soften and the bouquet of aromas fully develops.

5. Dress and serve:

• Drizzle over fresh salad, roasted vegetables, grains, or delicate proteins, and savor the subtle French sophistication in every bite.

Bon Appetit !

Chef’s Notes

• For the most aromatic and balanced vinaigrette, allow the spices to bloom in the vinegar before emulsifying—they release their essential oils and create a deeper, more nuanced flavor.
• Whisk the olive oil in slowly to achieve a smooth, velvety texture that clings beautifully to greens and vegetables. A touch of sugar or honey can round out the acidity, but let the vinaigrette rest briefly to let the dried herbs and shallots soften and the aromas fully develop.
• This versatile dressing elevates salads, roasted vegetables, grains, and delicate proteins with subtle French sophistication.