vinaigrette
[ vihn-uh-GREHT ]
One of the five "mother sauces," vinaigrette is a basic oil-and-vinegar combination, generally used to dress salad greens and other cold vegetable, meat or fish dishes. In its simplest form, vinaigrette consists of oil, vinegar (usually 3 parts oil to 1 part vinegar), salt and pepper. More elaborate variations can include any of various ingredients such as spices, herbs, shallots, onions, mustard, etc. See also SAUCE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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