#AF&HN2014 says #chefs-tips
Vinaigrette is a French culinary invention, around 1690 to 1700’s.
Vinaigrette is an emulsion of vinegar and a form of oil, such as (but not limited too) olive oil, and sometimes flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing, but also as a cold sauce or marinade.
In some French cuisines, vinaigrette preparations are used as a cold sauce, such as with cold artichokes, asparagus, and leeks.
In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion, such as mustard. Salt and pepper are often added. Herbs, garlic, and shallots are added, especially when it is used as a sauce for cooked vegetables or grains, such as rice.
These vinaigrettes presented here are a light and tasty addition to any salad. Simply use them with a bowl of arugula and butter lettuce or your…
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