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
Traditional Balsamic Vinegar while BVM is a 'wine vinegar'. BVM can be produced without an aging period, whereas TBV gains its particular features during a long aging period fixed by law at no less than 12 years. TBV is the only condiment in the world produced starting from cooked grape musts without the adding of other substances, whereas BVM is a blend of concentrated grape musts, wine vinegars, and caramel (optional). Traditional Balsamic Vinegar Traditional Balsamic Vinegar (or Aceto Balsamico Tradizionale) is a type of balsamic vinegar produced in the Emilia Romagna region of Italy. Unlike inexpensive "Balsamic Vinegar of Modena" (BVM), Traditional