Vinaigrettes

A vinaigrette is a light dressing used on salads and vegetables. The classic preparation combines oil with an acid—most often vinegar or lemon juice—in a ratio commonly about three parts oil to one part acid. It is seasoned with salt and pepper and frequently augmented with ingredients such as Dijon mustard, garlic, shallots, herbs, or honey.

Emulsification can be achieved by whisking vigorously, whisking while streaming in the oil, or shaking the ingredients in a jar. Mustard acts as an emulsifier; in some versions an egg yolk or mayonnaise base is used to create a richer, more stable emulsion. There are many variations, including red wine, white wine, balsamic, or citrus-based vinaigrettes, and flavorings such as herbs, pepper, capers, or fruits.

Uses and storage: Vinaigrettes are used to dress leafy greens, raw vegetables, grain salads, and cooked vegetables when warm. They should be stored in a sealed container in the refrigerator and will generally keep for a few days; oils may solidify when cold and will re-emulsify with whisking.

Other sense: The term vinaigrette also refers to a small decorative container or pouch that held scented materials to mask odors, a sense from historical usage that is unrelated to the culinary dressing.