Vinaigrette

In French cuisine, the name vinaigrette is used for a seasoning or a dip. A vinaigrette is made when a vegetable oil is mixed with a light acid. Common acids are acetic acid or citric acid. Usually, there are about three parts oil to one part acid. There may be other ingredients. Commonly vinaigrettes are used as salad dressing. Sometimes they are used as a seasoning for meat, fish or vegetables.

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