 Vinaigrette dressing on a chopped salad | |
| Type | Salad dressing |
|---|---|
| Place of origin | France |
| Main ingredients | Oil (soybean oil,canola oil,olive oil,corn oil,sunflower oil,safflower oil,peanut oil,pumpkin seed oil,avocado oil, orgrape seed oil),vinegar, optionallyherbs andspices |
Vinaigrette (/ˌvɪnɪˈɡrɛt/VIN-ig-RET,French:[vinɛɡʁɛt]ⓘ) is a dressing made bymixing an edible oil with a mild acid such asvinegar (acetic acid) or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as asalad dressing,[1] but can also be used as amarinade.
Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stableemulsion, 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 vinegarphases.
Vinaigrette is thediminutive form of theFrench wordvinaigre ("vinegar"). It was commonly known as "French dressing" in the 19th century.[2]
In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into anemulsion. Salt and pepper are often added. Herbs andshallots, too, are often added, especially when it is used for cooked vegetables or grains. Sometimesmustard is used as an emulsifier[3] and to add flavour.
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Vinaigrette may be made with a variety of oils and vinegars.Olive oil and neutralvegetable oils such assoybean oil,canola oil,corn oil,sunflower oil,safflower oil,peanut oil, orgrape seed oil are all common.
Different vinegars, such as raspberry, create different flavors, andlemon juice or alcohol, such assherry, may be used instead of vinegar.Balsamic vinaigrette is made by adding a small amount ofbalsamic vinegar to a simple vinaigrette of olive oil and wine vinegar.
Brazil: A mix between olive oil, alcohol vinegar, tomatoes, onions and sometimes bell peppers is calledvinagrete. It is served on Brazilianchurrasco, commonly on Sundays. The Brazilianvinagrete is very similar to theMexicanpico de gallo.
China and Japan: A similar salad dressing is made with sesame oil/sesame paste and rice vinegar. In north China, sometimes mustard is added to enhance the flavor and texture of the sauce.
Northern France: It may be made with walnut oil and cider vinegar and used forBelgian endive salad.
Southeast Asia: Rice bran oil and white vinegar are used as a foundation with fresh herbs, chili peppers, nuts, and lime juice.
United States: Vinaigrettes may include a wide range of additions such as lemon,truffles, raspberries, sugar,garlic, and cherries. Cheese, Parmesan orblue cheese being the most common, may also be added. Commercially bottled versions may includeemulsifiers such aslecithin.
In classical French cuisine, a vinaigrette is used as a salad dressing and, as a cold sauce, accompanies coldartichokes,asparagus, andleeks.
The name of a salad inRussian cuisine,vinegret, is derived from vinaigrette.[4]
Vinaigrette.
Salad dressings | ||
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| Condiments | .jpg) | |
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