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
Russian dressing 1927 biographical article calls him "the originator and first producer of that delectable condiment known as Russian salad dressing". Colburn had been selling "Colburn's Mayonnaise salad dressing" at his store since at least 1910. Certainly by 1914, Colburn's company was manufacturing it, and distributing it to retailers and hotels. He earned enough from its sale that he retired in 1924. It is unknown in traditional Russian cuisine, but Russians call it "ketchunnaise" (кетчунез). Typically piquant, it is today characteristically made of a blend of mayonnaise and ketchup complemented with such additional ingredients as horseradish, pimentos, chives, and spices. Besides being