Vinaigrettes

Everyone knows what a vinaigrette is, but you may not realize how much this simple little sauce has evolved since the days in which it was relegated to splashing on some greens for a salad. Today vinaigrette has become one of the most important flavor-makers around. You’ll find it used not only tossed with salad greens but also as a sauce for meats, fish, vegetables, and even desserts. The great joy of vinaigrettes is that they are easily and quickly made and can bring brightness, flavor, and interest to very simply cooked foods. When I don’t have a lot of time to cook, whisking together a fast vinaigrette to top a grilled or broiled piece of fish, chicken, or vegetable is not only delicious but also healthy. If I make enough to save some, I can have a different meal the next night with even less effort.