 Vinaigrette dressing on a chopped salad | |
| Type | Salad dressing, sauce, or marinade |
|---|---|
| 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-ih-GRET, French: [vinɛɡʁɛt] ) is made by mixing an oil with a mild acid such as vinegar 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,[1] 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.
- ^ "Vinaigrette". bbcgoodfood.com. Immediate Media Company Ltd. Retrieved April 21, 2021.