In a bowl mix vinegar, salt and pepper with a fork.
Add oil and mix vigorously until well blended and slightly thickened. (Note; For a creamier dressing, beat over ice 1 to 2 minutes).
Use to dress green or vegetable salads. (Note; If you prefer, substitute any good salad oil for the olive oil and cider or malt vinegar for the wine vinegar.)Variations:Garlic French Dressing: Drop 1 peeled, bruised clove of garlic into dressing and let stand 2 to 3 days at room temperature; remove garlic before using dressing.Tarragon French Dressing; Make dressing with tarragon vinegar and add 1 tablespoon minced fresh or 1/2 teaspoon dried tarragon.
Roquefort French Dressing; Prepare dressing as directed and crumble in 3 tablespoons Roquefort cheese. Cover and let stand several hours at room temperature before using.
Sweet French Dressing; Prepare dressing as directed, then mix in 1/4 cup each orange juice and honey, or superfine sugar. Use to dress fruit salads.