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.
Nobody has published a vinaigrette recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.