Vinaigrette

Vinaigrettes are classified as stable and unstable, the latter not being a classic emulsion. Stable vinaigrette contains mustard, which acts as the stabilizer. An unstable vinaigrette of just oil and vinegar does not maintain its emulsified state for very long before separating.

Vinaigrettes can also be made using reductions of jus or fonds of meat, poultry, fish, or shellfish.