Vinaigrette
Vinaigrette
Vinaigrette (pronunciation: /vɪnɪˈɡrɛt/) is a type of dressing or sauce commonly used in culinary arts. It is traditionally made from a simple blend of oil, vinegar, and seasoning, though variations with added ingredients are common.
Etymology
The term 'vinaigrette' is derived from the French word 'vinaigre' which means vinegar. It was first used in English in the mid-19th century.
Composition
A traditional vinaigrette consists of three main components: an oil, a vinegar, and seasoning. The oil and vinegar are typically combined in a 3:1 ratio, with the oil being three times the amount of the vinegar. The seasoning can include salt, pepper, herbs, and spices. Some variations may also include mustard, honey, or garlic.
Usage
Vinaigrette is most commonly used as a dressing for salad, but it can also be used as a marinade for meat or a sauce for various dishes. The acidic nature of the vinegar can help to tenderize meat, while the oil and seasonings add flavor.
Variations
There are many variations of vinaigrette, including balsamic vinaigrette, honey mustard vinaigrette, and raspberry vinaigrette. These variations typically involve changing the type of vinegar used, or adding additional ingredients to the basic recipe.
Related Terms
External links
- Medical encyclopedia article on Vinaigrette
- Wikipedia's article - Vinaigrette
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