vinaigrette

Vinaigrette is a simple salad dressing traditionally made by combining oil with an acid, usually vinegar, and optionally other flavorings. The mixture can separate into oil and vinegar if left to stand, or be whisked into a stable emulsion. The classic ratio is about three parts oil to one part vinegar, though ratios vary by taste and application.

Common ingredients include olive oil, red wine or white wine vinegar, cider vinegar, lemon juice, and mustard as an emulsifier. Additional flavorings may include minced shallots, garlic, herbs, salt, and pepper. Variants include red wine vinaigrette, white wine vinaigrette, balsamic vinaigrette, and citrus vinaigrettes.

Preparation methods include whisking in a bowl or shaking in a jar; for a stable emulsion add Dijon mustard or an egg yolk. Oil should be added gradually to the vinegar while whisking. Note that raw egg carries a safety consideration; most home recipes use no egg or opt for pasteurized eggs.

Origin and name: the term derives from French vinaigre, meaning vinegar. Vinaigrette is a foundational dressing in French cuisine and has many regional variations.

Usage and storage: it is used on salads, vegetables, lentils, beans, pasta, and as a marinade. Best prepared fresh; when made in advance, refrigerate and shake before serving. Homemade vinaigrettes may separate during storage; if so, whisk again or re-emulsify.