Vinaigrette (/ˌvɪnɪˈɡrɛt/VIN-ih-GRET, French:[vinɛɡʁɛt]ⓘ) is made by mixing an oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing,[1] but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, 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 vinegar phases.
Making vinaigrette – pouring oil into vinegar and mustard prior to whipping into emulsion
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, too, are often added, especially when it is used for cooked vegetables or grains. Sometimes mustard is used as an emulsifier[3] and to add flavour.
Different vinegars, such as raspberry, create different flavors, 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.
Brazil: A mix between olive oil, alcohol vinegar, tomatoes, onions and sometimes bell peppers is called vinagrete. It is served on Brazilian churrasco, commonly on Sundays. The Brazilian vinagrete is very similar to the Mexicanpico 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 for Belgian endive salad.
Southeast Asia: Rice bran oil and white vinegar are used as a foundation with fresh herbs, chili peppers, nuts, and lime juice.[citation needed]
United States: Vinaigrettes may include a wide range of additions such as lemon, truffles, raspberries, sugar, garlic, and cherries. Cheese, Parmesan or blue cheese being the most common, may also be added. Commercially bottled versions may include emulsifiers such as lecithin.
Usesedit
In classical French cuisine, a vinaigrette is used as a salad dressing and, as a cold sauce, accompanies cold artichokes, asparagus, and leek.
^"Vinaigrette". bbcgoodfood.com. Immediate Media Company Ltd. Retrieved April 21, 2021.
^Hale, Sarah J. (1857). Mrs. Hale's new cook book. Philadelphia, Pennsylvania (USA): T. B. Peterson & Brothers. p. 295. Retrieved 14 April 2012. Vinaigrette.
^Byron, May Clarissa Gillington (1916). May Byron's vegetable book. London, England (UK): Hodder & Stoughton. p. 301. Retrieved 14 April 2012.
vinaigrette, this, article, about, mixture, other, uses, disambiguation, gret, french, vinɛɡʁɛt, made, mixing, with, mild, acid, such, vinegar, lemon, juice, citric, acid, mixture, enhanced, with, salt, herbs, spices, used, most, commonly, salad, dressing, als. This article is about the mixture For other uses see Vinaigrette disambiguation Vinaigrette ˌ v ɪ n ɪ ˈ ɡ r ɛ t VIN ih GRET French vinɛɡʁɛt is made by mixing an oil with a mild acid such as vinegar or lemon juice citric acid The mixture can be enhanced with salt herbs and or spices It is used most commonly as a salad dressing 1 but can also be used as a marinade Traditionally a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion 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 vinegar phases VinaigretteVinaigrette dressing on a chopped saladTypeSalad dressing sauce or marinadePlace of originFranceMain ingredientsOil soybean oil canola oil olive oil corn oil sunflower oil safflower oil peanut oil pumpkin seed oil avocado oil or grape seed oil vinegar optionally herbs and spicesCookbook Vinaigrette Media Vinaigrette Contents 1 Name 2 Preparation 3 Varieties 4 Uses 5 Russian vinaigrette or vinegret 6 See also 7 ReferencesName editVinaigrette is the diminutive form of the French word vinaigre vinegar It was commonly known as French dressing in the 19th century 2 Preparation edit nbsp Making vinaigrette pouring oil into vinegar and mustard prior to whipping into emulsionIn 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 too are often added especially when it is used for cooked vegetables or grains Sometimes mustard is used as an emulsifier 3 and to add flavour Varieties edit nbsp A raspberry vinaigretteVinaigrette may be made with a variety of oils and vinegars Olive oil and neutral vegetable oils such as soybean oil canola oil corn oil sunflower oil safflower oil peanut oil or grape seed oil are all common Different vinegars such as raspberry create different flavors 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 Brazil A mix between olive oil alcohol vinegar tomatoes onions and sometimes bell peppers is called vinagrete It is served on Brazilian churrasco commonly on Sundays The Brazilian vinagrete is very similar to the Mexican pico 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 for Belgian endive salad Southeast Asia Rice bran oil and white vinegar are used as a foundation with fresh herbs chili peppers nuts and lime juice citation needed United States Vinaigrettes may include a wide range of additions such as lemon truffles raspberries sugar garlic and cherries Cheese Parmesan or blue cheese being the most common may also be added Commercially bottled versions may include emulsifiers such as lecithin Uses editIn classical French cuisine a vinaigrette is used as a salad dressing and as a cold sauce accompanies cold artichokes asparagus and leek Russian vinaigrette or vinegret editThe name of a salad in Russian cuisine called vinegret is derived from vinaigrette 4 See also edit nbsp Food portalItalian dressing American salad dressingReferences edit Vinaigrette bbcgoodfood com Immediate Media Company Ltd Retrieved April 21 2021 Hale Sarah J 1857 Mrs Hale s new cook book Philadelphia Pennsylvania USA T B Peterson amp Brothers p 295 Retrieved 14 April 2012 Vinaigrette Byron May Clarissa Gillington 1916 May Byron s vegetable book London England UK Hodder amp Stoughton p 301 Retrieved 14 April 2012 Vasmer s Etymological Dictionary Query result starling rinet ru Retrieved 2023 01 16 Retrieved from https en wikipedia org w index php title Vinaigrette amp oldid 1159848073, wikipedia, wiki, book, books, library,
