When vinegar is emulsified with any form of oil, it is called vinaigrette. The oil may be any kind, from soybean oil to olive oil, and the vinaigrette may be flavored with spices, herbs and other ingredients. The most common use of this emulsion is as a dressing for salads. It is basically a marinade or salad sauce that usually consists of oil, vinegar, pepper and some herbs.

Tip: Vinaigrette composition should be 3 parts oil to 1 part vinegar.

The most common use of vinaigrette is in the form of a salad dressing or a cold sauce. Often different herbs and flavors like raspberry or lemon are added to it. Mixed with walnut oil and cider vinegar, it is used for the Belgian endive salad. Various ingredients lend a different flavor to the vinaigrette such as cheese, lemons, sugar, garlic etc.