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.
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)
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.