A vinaigrette is a cold emulsion sauce of oil, vinegar or lemon juice, salt, a little sugar and often mustard. It is the classic base for salad dressings.

Good to know

The basic ratio is 3:1 (oil to acid). Mustard acts as an emulsifier and makes the vinaigrette creamier and more stable. There are many variations: honey mustard, balsamic or Asian-style with sesame and ginger.

In flexitarian cooking

For flexitarians, a homemade vinaigrette with good olive oil and good vinegar is the fastest way to lift salads, vegetables and pulses.

Tip

Dissolve the salt in the acid first, then stir in the mustard and finally the oil. Shaken in a screw-top jar, it is ready in seconds.

Related terms

Emulsion, Mayonnaise, Marinating