Dish · french
Vinaigrette
A cold emulsified dressing of oil and vinegar, sharpened with mustard, which helps bind the two together, plus minced shallot for bite.
Where it comes from
Oil and vinegar dressings for greens go back to Roman cooking, but the French practice of whisking in mustard to stabilize the emulsion, and naming it vinaigrette, developed later in French kitchens.
What cooks argue about
The variable that changes it most is ratio: classic French guidance runs about three parts oil to one part vinegar, though many cooks use closer to two to one for a sharper dressing.
Versions
Nobody has published a vinaigrette here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
olive oil
dijon mustard
red wine vinegar