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Vinaigrette /vɪnəˈɡrɛt/ is a mixture (emulsion) of vinegar (or sometimes citrus juice) and oil, 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.

Contents 1 Preparation 2 Variants 3 References 4 External links

[edit] 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 smooth 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 olive oil are preferred. The addition of a small amount of mustard or egg yolk can help keep the oil and acid in an emulsion. In France, vinaigrette is often prepared once a week in large quantities while in the other Mediterranian countries it's always made just in time, sometimes at the table, and always with olive oil.

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. This is the most common use of the word.

[edit] Variants

Balsamic vinaigrette is a sauce made by adding olive oil and other seasonings, including chopped onion, into balsamic vinegar. Other popular vinaigrettes in French cuisine include champagne, anchovies, lemons, truffles raspberries, egg white and sugar as the main ingredients.

Different vinegars, such as raspberry, create different flavourings, and alcohol, such as sherry, may be used instead of vinegar. A wide range of additives have been described, such as cherries, cheese and garlic.

[edit] References

1. ^ BBC Good Food

[edit] External links

• "Make the Perfect Vinaigrette" from About.com
• "Vinaigrette Recipes" from Neita's Vinaigrettes
• Vinaigrette Recipes

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