File:Vinaigrette_dressing_with_a_chopped_salad.jpg · Wikimedia Commons · See Wikimedia Commons
vinaigrette
Sign in to saveVinaigrette ( , ) is a dressing 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.
Key facts
- Food.name
- Vinaigrette
- Food.name_lang
- fr
- Food.name_italics
- true
- Food.image
- Vinaigrette dressing with a chopped salad.jpg
- Food.caption
- Vinaigrette dressing on a chopped salad
- Food.country
- France
- Food.type
- Salad dressing
- Food.main_ingredient
- 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
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 826 products
- Energy
- 318 kcal
- Fat
- 28.9 g
- — of which saturates
- 3.5 g
- Carbohydrates
- 13.7 g
- — of which sugars
- 11.6 g
- Fibre
- 0.3 g
- Protein
- 0.4 g
- Salt
- 3.95 g
via Open Food Facts · ODbL
~3 min read
Encyclopedic overview
7 sectionsContents
- Name
- Preparation
- Varieties
- Uses
- Russian vinaigrette or vinegret
- See also
- References
Vinaigrette ( , ) is a dressing 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.
Excerpted from Wikipedia’s “vinaigrette” article, available under the CC BY-SA 4.0 licence.