|Oil (soybean oil, canola oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil), vinegar, optionally herbs and spices|
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Vinaigrette // is an emulsion of vinegar and a form of oil, such as soybean oil, canola oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil, and sometimes flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing, but also as a cold sauce or marinade.
Vinaigrette is the diminutive form of the French “vinaigre”. It is often translated as “sour wine", in particular in British English. It was commonly known as "french dressing" in the 19th century.
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 as a sauce for cooked vegetables, grains, and the like. Sometimes mustard is used as an emulsifier.
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 novelty additions such as lemons, truffles, raspberries, egg white, sugar, garlic, and cherries. Cheese, often blue cheese, 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 flavourings, 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's served on Brazilian Churrasco, commonly on Sundays.
Russian Vinaigrette or Vinegret
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- BBC Good Food
- Byron, May Clarissa Gillington (1916). May Byron's vegetable book. London, England (UK): Hodder & Stoughton. p. 301. Retrieved 14 April 2012.
- French dressing The Food Timeline
- Hale, Sarah J. (1857). Mrs. Hale's new cook book. Philadelphia, Pennsylvania (USA): T. B. Peterson & Brothers. p. 295. Retrieved 14 April 2012.
- Larousse Gastronomique, s.v. cold sauces