Vinaigrette: Difference between revisions
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== Preparation == |
== Preparation == |
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There are many ways to prepare vinaigrette but the basic recipe is to slowly add 3 parts of oil at room temperature to 1 part of vinegar, using a whisk, until it emulsifies into a creamy sauce. A blender may be used. Salt and pepper are added for taste. Herbs are sometimes added to enhance flavor. A high quality wine vinegar and salad oil are preferred. The addition of a small amount of mustard, honey, or egg yolk can help keep the oil and acid in an emulsion. In France and in most other western Mediterranean countries it is typically made just in time, sometimes at the table, with a variety of salad oils like olive oil or walnut oil and a variety of vinegars like wine vinegar or cider vinegar. An example of non-Mediterranean but classic northern France vinaigrette is made with |
There are many ways to prepare vinaigrette but the basic recipe is to slowly add 3 parts of oil at room temperature to 1 part of vinegar, using a whisk, until it emulsifies into a creamy sauce. A blender may be used. Salt and pepper are added for taste. Herbs are sometimes added to enhance flavor. A high quality wine vinegar and salad oil are preferred. The addition of a small amount of mustard, honey, or egg yolk can help keep the oil and acid in an emulsion. In France and in most other western Mediterranean countries it is typically made just in time, sometimes at the table, with a variety of salad oils like olive oil or walnut oil and a variety of vinegars like wine vinegar or cider vinegar. An example of non-Mediterranean but classic northern France vinaigrette is made with walnut oil and cider vinegar and used for [[Belgian endive]] ([[witloof]] in Dutch) salad. |
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Typically it is mixed with the raw salad ingredients (tossed) and the mix is allowed to sit at room temperature for a little while to let the |
Typically it is mixed with the raw salad ingredients (tossed) and the mix is allowed to sit at room temperature for a little while to let the vinaigrette alter the raw flavors of the vegetables. This is in contrast to the US practice of simply pouring a rather thick salad sauce over raw vegetables. |
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Commercial preparations are often [[emulsion|emulsified]] with [[lecithin]] or similar additives, while fresh preparations can be made with egg yolk or more weakly emulsified with [[mustard (condiment)|mustard]] or left as mixtures that will separate. |
Commercial preparations are often [[emulsion|emulsified]] with [[lecithin]] or similar additives, while fresh preparations can be made with egg yolk or more weakly emulsified with [[mustard (condiment)|mustard]] or left as mixtures that will separate. |
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Revision as of 17:32, 17 August 2010
 | This article needs additional citations for verification. (July 2010) |
 | It has been suggested that French dressing be merged into this article. (Discuss) Proposed since September 2008. |
Vinaigrette (/vɪnəˈɡrɛt/) is a mixture (emulsion) of salad oil and vinegar, often flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing,[1] but also as a sauce or marinade.
Preparation
There are many ways to prepare vinaigrette but the basic recipe is to slowly add 3 parts of oil at room temperature to 1 part of vinegar, using a whisk, until it emulsifies into a creamy sauce. A blender may be used. Salt and pepper are added for taste. Herbs are sometimes added to enhance flavor. A high quality wine vinegar and salad oil are preferred. The addition of a small amount of mustard, honey, or egg yolk can help keep the oil and acid in an emulsion. In France and in most other western Mediterranean countries it is typically made just in time, sometimes at the table, with a variety of salad oils like olive oil or walnut oil and a variety of vinegars like wine vinegar or cider vinegar. An example of non-Mediterranean but classic northern France vinaigrette is made with walnut oil and cider vinegar and used for Belgian endive (witloof in Dutch) salad. Typically it is mixed with the raw salad ingredients (tossed) and the mix is allowed to sit at room temperature for a little while to let the vinaigrette alter the raw flavors of the vegetables. This is in contrast to the US practice of simply pouring a rather thick salad sauce over raw vegetables.
Commercial preparations are often emulsified with lecithin or similar additives, while fresh preparations can be made with egg yolk or more weakly emulsified with mustard or left as mixtures that will separate.
Variants
Balsamic vinaigrette is made by adding a small amount of balsamic vinegar to a simple vinaigrette of olive oil and wine vinegar. Other popular vinaigrettes in French cuisine include champagne, anchovies, lemons, truffles, raspberries, egg white and sugar as the main ingredients.
Cheese is often added. Blue cheese vinaigrettes are popular.
Different vinegars, such as raspberry, create different flavourings, and alcohol, such as sherry, may be used instead of vinegar. A wide range of other additives have been described, such as garlic and cherries.
References
External links
- "Make the Perfect Vinaigrette" from About.com
- Vinaigrette Recipes
- Vinaigrette Recipes from Neita's Vinaigrettes
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