Vinaigrette

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For other uses, see Vinaigrette (disambiguation).
Vinaigrette
Vinaigrette.jpg
Vinaigrette
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

A vinaigrette (/vɪnəˈɡrɛt/ vin-ə-GRET) is a culinary sauce made mixing vinegar and oil and usually seasoning it with salt, herbs, and spices. It is used most commonly as a salad dressing,[1] but also 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[edit]

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

Preparation[edit]

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 as a sauce for cooked vegetables, grains, and the like.[3] Sometimes mustard is used as an emulsifier.[4]

Varieties[edit]

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 most 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 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.

Uses[edit]

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[edit]

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

References[edit]

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