Vinaigrette Information
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 cold sauce or marinade.
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Name
Vinaigrette is the diminutive form of French “vinaigre”, English “vinegar”. It is often translated as “French dressing”, particularly in British English.[2]
Preparation
There are several ways to prepare a vinaigrette but the classical 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. Commercial preparations are often emulsified with lecithin or similar additives.
Varieties
Vinaigrettes may include a wide range of additives such as shallots, anchovies, lemons, truffles, raspberries, egg white, sugar, garlic and cherries. Cheese, often blue cheese, may also be added.
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. An example of classic northern France vinaigrette is made with walnut oil and cider vinegar and used for Belgian endive (witloof in Dutch) salad.
Uses
In classical French cuisine, a vinaigrette is used as a salad dressing, and, as a cold sauce, accompanies e.g. cold artichokes, asparagus, leek, and calf's head.
References
- ^ BBC Good Food
- ^ French dressing The Food Timeline
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| Wikibooks Cookbook has a recipe/module on Basic Vinaigrette |
Categories: Salad dressings | Sauces | Vinegar | Condiments
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