Vinaigrette Sauce
Vinaigrette is an
emulsion of vinegar and a form of oil, such as soybean oil, canola oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil, and sometimes flavored with herbs, spices, and other ingredients. It is
used most commonly as a salad dressing, but also as a cold sauce or marinade.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. Sometimes mustard is used as an emulsifier.Types of Vinaigrette sauce:
Vinaigrette may be made with a variety of oils and vinegars. Olive oil and neutral vegetable oils 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.
Uses:
In classical French cuisine, a vinaigrette is used as a salad dressing and, as a cold sauce, accompanies cold artichokes, asparagus, and leek.
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Recipe for
Vinaigrette Sauce
Recipe for
Vinaigrette Sauce
Recipe for
Vinaigrette Sauce
