Vinaigrette
Vinaigrette dressing on a chopped salad | |
| Type | Salad dressing or sauce |
|---|---|
| Place of origin | France |
| Main ingredients | Oil (soybean oil, canola oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil, pumpkin seed oil, avocado oil, or grape seed oil), vinegar, optionally herbs and spices |
Vinaigrette (/ˌvɪnɪˈɡrɛt/ VIN-ig-RET, French: [vinɛɡʁɛt] ⓘ) is made by mixing an edible oil with a mild acid such as vinegar (acetic acid) or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade.
Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases.