A sauce, made of vinegar, oil, and other ingredients, -- used esp. for cold meats.
A small perforated box for holding aromatic vinegar contained in a sponge, or a smelling bottle for smelling salts; -- called also vinegarette.
an oil and vinegar sauce
A cold sauce made from a mixture of vinegar, oil, pepper, salt and flavourings used to dress green salads.
A dressing which consists of oil, vinegar, salt and pepper, and may include spices, herbs, shallots, onions, mustard, balsamic vinegar, etc.
A sauce commonly used to dress salads, comprised of oil and vinegar. Emulsified vinaigrettes use egg and/or mustard to stabilize the dressing. Other combinations using acids other than vinegar, such as wine or citrus juice, are also called vinaigrettes.
Dressing or sauce made of oil, vinegar, and flavoring ingredients
a cold sauce or dressing made from oil and vinegar and flavourings (e.g., salt, pepper, mustard, herbs, shallots, etc.) The classic proportion is three parts oil to one part vinegar.
A simple mixture of oil and vinegar with the addition of herbs and spices.
A small portable container containing a sponge scented with vinegar.
An oil-and-liquid emulsion typically used to dress salad greens.
a dressing made with oil, vinegar, salt and pepper
oil and vinegar with mustard and garlic
a dressing made of an oil and vinegar mixture
a little tightly sealing box with a second pierced lid inside to contain a bit of gauze soaked in vinegar, lavender water, or other scent
a mixture of oil, vinegar and sometimes seasonings or fresh herbs
a small container designed to hold a small sponge soaked in aromatic vinegar
A cold sauce made from a mixture of vinegar, oil, pepper and salt, to which various flavourings can be added: herbs, mustard etc. Vinaigrette is used mostly for dressing green salads. The choice of oil (olive, sunflower, walnut etc) and vinegar is made according to the type of salad. Lemon juice can be used instead of vinegar.
often called French Dressing. A classic mixture of oil (3 parts) and vinegar (1 part), salt & pepper, sometimes with fresh herbs, shallots, mustard, etc. used to flavour fresh salads. ( Watercress Salad)
A dressing made with oil and vinegar, commonly used on salads. Vinaigrettes may also contain mustard, citrus juices or wine.
A basic oil and vinegar combination used over salad, cold vegetables or cold meat dishes. Simplest form includes oil and vinegar in 3 to 1 proportion with salt and pepper to taste.
a salad dressing made with oil and wine vinegar
A cold sauce of oil and vinegar flavored with parsley, finely chopped onions, and other seasonings; served with cold meats or vegetables or as a dressing with salad greens.
A basic oil-and-vinegar dressing that includes salt and pepper. More elaborate variations include herbs, shallots, onions, mustard, and spices.
A general term referring to any sauce made with vinegar, oil, and seasonings.
Small, gilt-lined metal box designed to hold a sponge soaked in spiced vinegar or aromatic oil, and held in place by a grille. The aroma was inhaled when the hinged lid was raised, to fend off foul smells or to revive swooning ladies. Vinaigrettes became popular and fashionable items from the late 18thC until the end of the 19thC.
Also known as French dressing (French for 'little...
A vinaigrette is a tiny, decorative bottle or box that was often carried on a chatelaine. Smelling salts or aromatic vinegar was carried in the vinaigrette.