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]

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Preparation

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

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.

[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.

[Byron-3] 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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v t e Salad dressings
Condiments	Balsamic vinegar Citrus juice Fish sauce Honey mustard Extra virgin olive oil Lemon juice Lime juice Pumpkin seed oil Sesame oil Sour cream Soy sauce Vinaigrette
Types	Blue cheese Caesar French Ginger Green goddess Italian Louis Mayfair Mayonnaise Peanut Ranch Russian Salad cream Thousand Island Wafu
Manufacturers	Bolthouse Farms Hellmann's and Best Foods Ken's Foods Miracle Whip Naturally Fresh Newman's Own T. Marzetti Company Kraft Heinz Wish-Bone

v t e Vinegar
Vinegar varieties: Acetic acid (vinegar essence) Apple cider vinegar Balsamic vinegar Traditional balsamic vinegar Black vinegar Four thieves vinegar Kaong palm vinegar Nipa palm vinegar Rice vinegar Zhenjiang vinegar Sherry vinegar Vinaigrette
Vinegar drinks: Honeygar Oxymel Posca Raspberry vinegar Sekanjabin Shrub (drink) Switchel
Vinegar components: Acetobacter Mother of vinegar

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Oils and liquids	Chili oil Halford Leicestershire Table Sauce Mustard oil Olive oil Patis Perilla oil Ponzu Salmoriglio Sesame oil Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce
Spices and powders	Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar
Salads	Carolina style Coleslaw Kachumbari Kachumber Salsa Pico de gallo Salsa criolla
Dressings	Blue cheese dressing French dressing Ginger dressing Green goddess dressing Italian dressing Louis dressing Mayfair salad dressing Ranch dressing Russian dressing Salad cream Tahini Thousand Island Vinaigrette Wafu dressing
Ketchups	Banana ketchup Curry ketchup Fruit ketchup Mushroom ketchup
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Vinegars	Apple cider vinegar Balsamic vinegar Balsamic vinegar of Modena Black vinegar Kaong palm vinegar Malt vinegar Nipa palm vinegar
List articles	Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mayonnaises Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods
Accoutrements	Cruet-stand Sachet Salt and pepper shakers Squeeze bottle