Vinaigrette

Vinaigrette
Vinaigrette dressing with chopped salad
Type	Salad dressing, sauce, or marinade
Main ingredients	Oil (soybean oil, canola oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil), vinegar, optionally herbs and spices
Cookbook: Vinaigrette Media: Vinaigrette

Vinaigrette (/vɪnəˈɡrɛt/ vin-ə-GRET) is made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing,^[1] but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases.

Name

"Vinaigrette" is the diminutive form of the French word "vinaigre" ("vinegar"). It was commonly known as "french dressing" in the 19th century.^[2]

French prononciation

Preparation

Making vinaigrette - pouring oil into vinegar and mustard prior to whipping into emulsion

In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots are added, especially when it is used for cooked vegetables or grains. Sometimes mustard is used as an emulsifier^[3] and to add flavour. Some vinaigrettes use a small amount of sweetener, such as maple syrup.

Varieties

A raspberry vinaigrette

Vinaigrette may be made with a variety of oils and vinegars. Olive oil and neutral vegetable oils such as soybean oil, canola oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil are all common.

In northern France, it may be made with walnut oil and cider vinegar and used for Belgian endive salad.

In the United States, vinaigrettes may include a wide range of additions such as lemon, truffles, raspberries, sugar, garlic, and cherries. Cheese, parmesan or blue cheese being the most common, may also be added. Commercially bottled versions may include emulsifiers such as lecithin.

In Southeast Asia, rice bran oil and white vinegar are used as a foundation with fresh herbs, chili peppers, nuts, and lime juice.

Different vinegars, such as raspberry, create different flavors, and lemon juice or alcohol, such as sherry, may be used instead of vinegar. Balsamic vinaigrette is made by adding a small amount of balsamic vinegar to a simple vinaigrette of olive oil and wine vinegar.

In Brazil, a mix between olive oil, alcohol vinegar, tomatoes, onions and sometimes bell peppers is called vinagrete. It is served on Brazilian churrasco, commonly on Sundays.

Uses

In classical French cuisine, a vinaigrette is used as a salad dressing and, as a cold sauce, accompanies cold artichokes, asparagus, and leek.

Russian vinaigrette or vinegret

Vinaigrette gave its name to a salad in Russian cuisine called vinegret.

References

↑ BBC Good Food
↑ Hale, Sarah J. (1857). Mrs. Hale's new cook book. Philadelphia, Pennsylvania (USA): T. B. Peterson & Brothers. p. 295. Retrieved 14 April 2012.
↑ Byron, May Clarissa Gillington (1916). May Byron's vegetable book. London, England (UK): Hodder & Stoughton. p. 301. Retrieved 14 April 2012.

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Basic Vinaigrette

Salad dressings

Condiments	Balsamic vinegar Honey mustard Extra virgin olive oil Lemon juice Lime juice Pumpkin seed oil Vinaigrette

Types	Blue cheese French Ginger Green goddess Italian Louis Mayfair Mayonnaise Peanut Ranch Russian Salad cream Thousand Island Wafu

Brand names	Hellmann's and Best Foods Ken's Foods Marie's Miracle Whip Naturally Fresh Newman's Own Seven Seas Wish-Bone

Vinegar

Acetic acid (vinegar essence) Acetobacter Apple cider vinegar Balsamic vinegar Traditional Balsamic Vinegar Black vinegar Four Thieves Vinegar Mother of vinegar Rice vinegar (Zhenjiang Vinegar) Sherry vinegar Vinaigrette

Condiments

List of condiments • List of common dips

Condiments	Ajika Ajvar Amba Balsamic vinegar Balsamic Vinegar of Modena Barbecue sauce Biber salçası Black vinegar Brown sauce Beurre Maître d'Hôtel Chili peppers Cheese Chili oil Chimichurri Chrain Chutney Green mango chutney Cocktail sauce Colo-colo Crema Crushed red pepper Dabu-dabu Dip Duck sauce Fish sauce Fritessaus Fruit preserves Fry sauce Gochujang Guacamole Hogao Honey dill Horseradish Hot sauce Kachumbari Kachumber Kaymak Khrenovina Kyopolou Lethocerus indicus Ljutenica Mayonnaise Mignonette sauce Milkette Monkey gland sauce Muhammara Mumbo sauce Murri Nam chim Nam phrik Nước chấm Nutritional yeast Olive oil Pearà Pepper jelly Perilla oil Pesto Piccalilli Pico de gallo Pickle Pickled fruit Pindjur Pistou Popcorn seasoning Relish Remoulade Marie Rose sauce Salad cream Salad dressing Salad dressing spread Salmoriglio Salsa Salsa golf Salt and pepper Satsivi Sauerkraut Sesame oil Skyronnes Soy sauce Soup soy sauce Sweet soy sauce Steak sauce Sumbala Sweet chili sauce Syrup Tartar sauce Tekka Teriyaki sauce Tiparos Tkemali Tomato jam Toum Vinegar Vincotto Wasabi Watermelon rind preserves Worcestershire sauce XO sauce Za'atar Zacuscă Zhug Zigeuner sauce Zingara sauce

Ketchups	Banana ketchup Curry ketchup Fruit ketchup Mushroom ketchup

Mustards	Amora Colman's Dijon mustard Düsseldorfer Löwensenf French's Grey Poupon Gulden's Keen's Maille Mostarda National Mustard Museum Plochman's Stadium Mustard Tewkesbury mustard Thomy Turun sinappi Zatarain's

List articles	Accompaniments to french fries Fish pastes Fish sauces Indian condiments Japanese condiments Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods

Misc.	Carolina style Condiment Cruet-stand Mustard oil Sachet Salt and pepper shakers

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