White-wine vinegar
White-wine vinegar is made when acetic acid bacteria oxidise the alcohol in finished white grape wine, yielding a pale, wine-derived souring condiment for dressings, sauces and cooking.
Vinaigrette
French dressing · Vinaigrettes
A dressing of edible oil whisked with a mild acid, usually vinegar or lemon juice, seasoned with salt, herbs and mustard, used on salads and as a marinade.
An emulsion that wants to separate
A vinaigrette is a dressing made by mixing an edible oil with a mild acid, usually vinegar or lemon juice. Salt, herbs and spices can be added, and it is used most often on salad, though it also serves as a marinade. The name is the diminutive of the French word for vinegar, and the American nineteenth-century term for the same thing was French dressing.
The traditional proportion is three parts oil to one part vinegar. Whisked together, the two form an emulsion, but not a stable one: many vinaigrettes separate into layers of oil and acid within a short time. Mustard is the usual emulsifier, and it also adds flavour.
Sources for this section
Choosing the oil and the acid
Olive oil and neutral oils such as soybean, canola, corn, sunflower, safflower, peanut or grapeseed oil are all common bases. The acid can be a plain wine or cider vinegar, a fruit vinegar such as raspberry, sherry, or lemon juice. Balsamic vinaigrette is made by adding a small amount of balsamic vinegar to an olive oil and wine vinegar base.
Other regions change the base. Northern France uses walnut oil and cider vinegar for endive salad; China and Japan use sesame oil or sesame paste with rice vinegar, and in north China mustard is added. In Brazil, vinagrete is an oil and vinegar sauce with tomatoes and onions, served with churrasco.
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Shallot, herbs and mustard
Shallots and herbs are often added, especially when the vinaigrette dresses cooked vegetables or grains. Mustard is used both as an emulsifier and for flavour.
The sources read give no shelf life, no storage temperature and no safe holding time for a vinaigrette that contains fresh shallot or fresh herbs. Fresh additions change the storage question, and a cook should check food-safety guidance before keeping such a dressing.
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History
Vinaigrette is named for vinaigre, vinegar, and is the French dressing of the nineteenth-century United States. Its first dated record is not established by the sources read.
Ingredients
Olive oilOr a neutral oil such as soybean, canola, sunflower or grapeseed.
Amount not stated
Traditionally about three parts oil to one part vinegar.VinegarRed or white wine vinegar, or another vinegar such as raspberry or cider.
Amount not stated
Lemon juice (optional)May replace some or all of the vinegar.
Amount not stated
Mustard (optional)Used as an emulsifier and for flavour.
Amount not stated
Shallot (optional)Finely chopped; often added for cooked vegetables or grains.
Amount not stated
and pepper, to taste
Parsley (optional)Chopped; any herb may be used.
Amount not stated
Chives (optional)Chopped.
Amount not stated
Method
- Put the vinegar, or lemon juice, into a bowl with the mustard, if used, and the salt.
- Whisk in the oil slowly until it forms an emulsion; a ratio near three parts oil to one part vinegar is the traditional guide.
- Stir in the shallot and herbs, and season with pepper.
- Dress the salad or cooked vegetables just before serving, or use the mixture as a marinade.
Places
France
Traditional preparation · Country evidencePlace of origin given as France; the source gives no locality.
Brazil
Traditional use · Country evidenceVinagrete, a sauce of oil, vinegar, tomato and onion served with churrasco.
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Sources
WikipediaIdentity · Method · Variations · History
VinaigretteDressing of edible oil mixed with a mild acid, vinegar or lemon juice, with salt, herbs and spices; used as salad dressing and marinade; traditionally 3 parts oil to 1 part vinegar as a stable emulsion, with unstable forms that separate; name a diminutive of vinaigre; French dressing in 19th-century US; mustard as emulsifier; shallots and herbs for cooked vegetables or grains; olive and neutral oils; raspberry, balsamic and sherry variants; Brazilian vinagrete with tomato and onion served with churrasco; sesame and rice vinegar dressings in China and Japan; walnut oil and cider vinegar in northern France
Cited in: An emulsion that wants to separate; Choosing the oil and the acid; Shallot, herbs and mustard