Advertisement
Vinaigrettes
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Whether used as a dressing for leafy greens, tossed with cooked vegetables and other ingredients to make complex salads, or as a marinade, at least one type of vinaigrette can be found in every garde manger mise en place.
At their most basic level, vinaigrettes are simple mixtures of vegetable oil, salt, and vinegar. These ingredients have been used to enhance salad greens since ancient times, when humans first learned to press oil out of olives and to make wine from grape juice. In modern commercial food service, we rely on prepared mixtures of oil and vinegar combined in specific ratios. This ensures our preparations are consistent from day to day. Such a mixture is called a vinaigrette, or vinaigrette dressing.