vinégret

Vinaigrette is a dressing typically made from a mixture of oil and vinegar. The most common ratio is three parts oil to one part vinegar, though this can be adjusted to taste. Various types of oils and vinegars can be used, leading to a wide range of flavor profiles. Olive oil and red wine vinegar are classic choices, but other options include vegetable oil, canola oil, balsamic vinegar, apple cider vinegar, and white wine vinegar.

Beyond the core ingredients, vinaigrettes often include seasonings such as salt, pepper, and mustard. Mustard, in particular, acts as an emulsifier, helping to bind the oil and vinegar together and prevent them from separating. Other common additions include minced garlic, shallots, herbs like parsley, chives, or dill, and sweeteners like honey or sugar. Lemon juice can also be used in place of or in addition to vinegar for a brighter, more citrusy flavor.

Vinaigrettes are versatile and can be used in numerous culinary applications. They are most commonly served as a dressing for salads, adding moisture and flavor to leafy greens and other salad components. They can also be used as marinades for meats, poultry, and fish, tenderizing and infusing them with taste. Additionally, vinaigrettes can be drizzled over roasted vegetables, used as a sauce for cold dishes, or as a base for dips and spreads. The simplicity of its preparation makes it a popular choice for home cooks.