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
Tomato chutney a spicy and savory tomato and mustard chutney. It is used as a condiment and dipping sauce for foods and dishes such as paratha and naan and fried foods such as samosas and pakoras. It is also used as a spread on sandwiches and grilled meats. Tomato chutney can be used to accompany myriad foods and dishes, such as kebabs, sandwiches, burgers and meat dishes. Tomato chutney has been a mass-produced product in the United States. Gordon & Dilworth in New York produced it in the 1890s–1900s (decade), and exported some of the product. Tomato chutney Tomato chutney is a