When we hear the word “vinaigrette”, many people imagine a salad of beets, sauerkraut, pickles, beans, carrots, sometimes potatoes and onions... But actually vinaigrette – is the name of one of the classic cold sauces, which is considered basic in French gastronomy. Its base is – emulsion of oil and acid (usually vinegar or lemon juice). A simple formula, but it was the starting point for the hundreds of variations of salad dressings we know today.
A little history
The name comes from the French word vinaigre – “vinegar”. Since the 17–XVIII centuries in France, this sauce has been the basis for dressing green salads and boiled vegetables. It is mentioned in 19th century cookbooks as an integral part of everyday and haute cuisine. The paradox is that the very word “vinaigrette” entered Ukrainian cuisine in a different sense – as the name of a salad of pickled and boiled vegetables, which we mentioned at the beginning of the post. But in Europe, this word is still understood primarily as a sauce dressing.
The classic composition of vinaigrette sauce
The basic formula looks like this:
acid (wine, apple or balsamic vinegar, sometimes lemon juice)
oil (traditionally olive, but you can also sunflower, nut, sesame)
mustard: A natural emulsifier that helps combine fat and acid
salt and pepper.
The sauce is prepared very quickly: vinegar is mixed with mustard and spices, after which oil is added in a thin trickle, actively whipping the mass with a whisk. Unlike stable emulsions (such as mayonnaise or hollandese sauce), vinaigrette “does not live long, so it should be prepared immediately before serving.
Where vinaigrette is used
in salads. It's a “classic”. A light mix of greens, vegetables or even fruits with a properly balanced vinaigrette sounds completely different
grilled or steamed eyes. In them, the sauce emphasizes the natural taste and adds freshness
fish and seafood, especially tuna, mackerel, squid, oysters, taste spicier with this sauce
for meat, it is used as a light marinade (especially for poultry or beef)
some snacks, such as, for example, the famous French salade niçoise, aka Nisoise salad, are impossible without vinaigrette.
Салат Нісуаз, з анчоусами, і без жодної картоплі чи рису
In restaurants, vinaigrette often acts as a “flavor bridge: it is added in microdoses to connect several components of the dish.
Variations
The sauce has become so universal that today there are many versions of it:
classic French, on wine vinegar and olive oil
dijon, with Dijon mustard, is richer and spicy
honey-mustard, more tender, with a slight sweetness
asian version: with soy sauce, rice vinegar and sesame oil
herbal: with fresh or dried herbs added: tarragon, thyme, parsley.
So, we can summarize that vinaigrette – is not just a sauce. It – is a whole concept of cooking that teaches the balance of taste. The oil gives roundness and softness, acid – freshness and expressiveness. Together, they create a harmony that can emphasize the taste of any product.
