This is a hallmark Juila Child recipe that's simple and great for dressing salads or to drizzle over cooked vegetables.


  • 1/2 tablespoon shallot or scallion, finely minced
  • 1/2 tablespoon Dijon mustard
  • 1/4 tablespoon salt (or to taste)
  • Juice of 1 lemon
  • 1/2 tablespoon white or red wine vinegar
  • 1/3 to 1/2 cup good-quality olive oil
  • Freshly ground pepper (to taste)


Shake all of the ingredients in a screw-top jar with great vigor. Store in the refrigerator.

In 1961, as a recent graduate of the Cordon Bleu cooking school in Paris, Julia Child co-authored the book Mastering the Art of French Cooking and launched her career of educating Americans in delicious ways with food. In 1963 she began her own cooking show The French Chef, produced at WGBH. This recipe was published in The French Chef Cookbook*. Watch these newly digitized episodes from the first year of The French Chef (1963) and learn more about Julia Child's life and career here.

*THE FRENCH CHEF COOKBOOK by Julia Child, copyright © 1968 by Julia Child. Used by permission of Alfred A. Knopf, a division of Random House, Inc. For online information about other Random House, Inc. books and authors, see the Internet Web Site at