Vinaigrette commonly on Sundays. In classical French cuisine, a vinaigrette is used as a salad dressing and, as a cold sauce, accompanies cold artichokes, asparagus, and leek. Vinaigrette gave its name to a salad in Russian cuisine called vinegret. Vinaigrette Vinaigrette ( ) is made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable
Green goddess dressing Green goddess dressing Green goddess is a salad dressing, typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper. The dressing is named for its tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel's executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, "The Green Goddess". He then concocted this dressing, which, like the play, became a hit. This dressing, which contained anchovies, scallions, parsley, tarragon, mayonnaise, tarragon vinegar, and chives, is a variation of a dressing