Vinaigrette is a mixture of vinegar (or sometimes
citrus juice) and oil, often flavored with herbs, spices, and
other ingredients. There are many ways to prepare Vinaigrette
but a basic recipe is to slowly add 3 parts of oil at room
temperature to 1 part of vinegar until it emulsifies into a
smooth sauce. Salt and pepper are added for taste.
Herbs are sometimes added to enhance flavor. The addition of
a small amount of mustard can help keep the oil and acid in an
emulsion. In France, Vinaigrette is often prepared once a week
in large quantities.
Commercial preparations are often emulsified with lecithin or
similar additives, while fresh preparations can be more weakly
emulsified with mustard or left as mixtures that will separate.
Vinaigrettes are used as sauces in many cuisines, and as salad
dressings. This is the most common use of the word. See also
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
anchovies, lemons, truffles and raspberries as the main
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