Instruct: Given a question, retrieve relevant passages that answer the question.
Query: How is a vinaigrette made?
Vinaigrette (/vɪnəˈɡrɛt/ vin-ə-GRET) is made by mixing an oil with something acidic such as vinegar or lemon juice. 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 gave its name to a salad in Russian cuisine called vinegret.
Vinaigrette made from sherry vinegar is particularly flavourful compared to vinaigrette made from standard wine vinegar and matches well with many foods.
Different vinegars, such as raspberry, create different flavors, and lemon juice or alcohol, such as sherry, may be used instead of vinegar. Balsamic vinaigrette is made by adding a small amount of balsamic vinegar to a simple vinaigrette of olive oil and wine vinegar.
"Berenjena a la vinagreta" is a typical appetizer in Hispanosphere made from boiled eggplants in a vinaigrette. The eggplant is usually salted to remove moisture then boiled until soft and then placed into a vinaigrette with garlic and various herbs or spices. In Argentina the eggplants will rest in the vinaigrette, often containing plenty of oil, for several days and then is eaten as part of a picada before a meal. In Spain it can be found along other pinchos at tapas bars. In Catalonia region, eggplant is roasted and seasoned with olive oil in the dish escalivada.
Russian dressing is mentioned as early as 1900 in American sources. It is also documented in a 1910 catering book as an alternative to vinaigrette for dressing tomatoes or asparagus. A 1913 cookbook has a recipe which is a vinaigrette with paprika and mustard. A mayonnaise-based recipe is documented in 1914.
Lengua a la vinagreta (Spanish for tongue with vinaigrette) is a cold preparation of beef tongue that is previously peeled and boiled and served with a vinagreta sauce made with chopped boiled eggs, parsley, garlic, onions, olive oil, and vinegar.
Texas caviar, another traditional dish in the American South, is made from black-eyed peas marinated in vinaigrette-style dressing and chopped garlic.
In China and Japan, a similar salad dressing is made with sesame oil/sesame paste and rice vinegar. In north China, sometimes mustard is added to enhance the flavor and texture of the sauce.
Lunch is the major meal of the day, traditionally with several courses, but often just one course in modern times. Cold or hot appetizers may be served sometimes (for example fish, egg or liver), then soup. Soup is followed by a main dish. The main dish is a dish including meat, side dishes and salad (or pickled vegetables - paprika, cucumber, sauerkraut, etc.), which precedes the dessert. Fruit may follow. In Hungary, pancakes (or rather, crepes) may be served as a main dish or as a dessert but not for breakfast. Salad is typically served with meat dishes, made of lettuce with tomatoes, cucumbers and onions, or some pickled variant of them. A simple thin sliced cucumber or tomato salad in vinaigrette is also typical. Salads such as Salade Olivier or potato salad are made of boiled potatoes, vegetables, hard-boiled eggs, mushrooms, fried or boiled meat or fish, in vinaigrette, aspic or mayonnaise. These salads are eaten as appetizers or even as a main course.
Chèvre chaud ("chaud" means 'hot') is a French dish, consisting of Chèvre cheese served hot. It is usually made by broiling the Chèvre cheese on French bread, and is often served with a green salad, and accompanied by vinaigrette, olive oil or balsamic vinegar.
Vinegret () or Russian vinaigrette is a salad in Russian cuisine which is also popular in other post-Soviet states. It includes diced cooked vegetables (beetroots, potatoes, carrots), chopped onions, as well as sauerkraut and/or brined pickles. Other ingredients, such as green peas or beans, are sometimes also added. The naming comes from vinaigrette, which is used as a dressing. However, in spite of the name, vinegar is often omitted in modern cooking, and sunflower or other vegetable oil is just used. Some cooks add the brine from the pickled cucumbers or sauerkraut.
The word vinaigrette or vinegarette (from the diminutive of the French term "vinaigre" meaning vinegar) can refer to:
In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots are added, especially when it is used for cooked vegetables or grains. Sometimes mustard is used as an emulsifier[3] and to add flavour. Some vinaigrettes use a small amount of sweetener, such as maple syrup.
Chimichurri is between a vinaigrette and a pesto variant, made with chopped garlic, oregano, paprika, oil, vinegar and salt. Along with salsa criolla it is preferred for asado.
In Brazil, the typical barbecue sauce is called "vinagrete" (vinaigrette, made with vinegar, olive oil, tomatoes, parsley and onions).
In classical French cuisine, a vinaigrette is used as a salad dressing and, as a cold sauce, accompanies cold artichokes, asparagus, and leek.
Vinaigrette may be made with a variety of oils and vinegars. Olive oil and neutral vegetable oils such as soybean oil, canola oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil are all common.
"Vinaigrette" is the diminutive form of the French word "vinaigre" ("vinegar"). It was commonly known as "french dressing" in the 19th century.[2]
In the Philippines, young fronds of "Diplazium esculentum" or "pakô" is a delicacy often made into a salad with tomato, salted egg slices, and a simple vinaigrette dressing.
Coleslaw (from the Dutch term "koolsla" meaning 'cabbage salad'), also known as cole slaw or slaw, is a salad consisting primarily of finely-shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.
In the United States, vinaigrettes may include a wide range of additions such as lemon, truffles, raspberries, sugar, garlic, and cherries. Cheese, parmesan or blue cheese being the most common, may also be added. Commercially bottled versions may include emulsifiers such as lecithin.
In northern France, it may be made with walnut oil and cider vinegar and used for Belgian endive salad.
In Tunisia a similar sauce is made out of dried mint and can be served with a méchoui, a mulukhiyah or as a base for a vinaigrette. Dried and fresh mint are also part of several dishes of Tunisian cuisine.
After being separately fried, it is parboiled on a vinaigrette made of oil and vinegar that is added to sliced onions and carrots and whole garlic cloves and black pepper.