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A mixture of vinegar and oil, usually one part vinegar to three parts oil, which is whisked or mixed to form an unstable emulsion (it will sedescriptionte when left to stand). Any oil and vinegar combination may be used as long as the flavours go well together. It may also be flavoured with mustard, garlic, herbs, spices or shallots. Vinaigrette is used to dress green salads and cold vegetable, meat and seafood dishes.

Special Note

Also known as — French dressing