Vinaigrette

Vinaigrette (French vinaigrette, from vinaigre — “vinegar”) is a basic cold emulsion dressing made of mixed oil and an acidic component (vinegar or lemon juice) with added seasonings. It is perhaps the most widespread salad dressing in the world and a foundation of culinary literacy.

The classic proportion is about three parts oil to one part vinegar, though it is varied to taste. The key to a good vinaigrette is emulsification: the oil and vinegar, which by nature do not mix, are vigorously whisked (often with added mustard, which stabilises the emulsion) until they temporarily join into a uniform, slightly thickened dressing. To the base are added salt, pepper, and a multitude of possible accents — Dijon mustard, honey, garlic, shallot, fresh herbs, which gives countless variations of flavour. A vinaigrette should be balanced: sour enough to refresh, but not sharp. Its classic use is a dressing for leaf salads, added just before serving, and also a marinade for meat and fish, and a sauce for boiled vegetables. It is a simple, fresh, and elegant foundation of world cuisine.