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
Unbalanced Oil and Vinegar "split" the message to acceptable pieces formula_17. Then the equations have to be built. Every single equation has the same form: The next steps sign a given message formula_8 and the result is a valid signature formula_20. The vinegar and oil variables build the pre-signature formula_24. Finally formula_25 gets transformed by the private transformation formula_5 to give the valid signature formula_27. The system of equations becomes linear if the vinegar variables are fixed – no oil variable is multiplied with another oil variable in the equation. Therefore, the oil variables can be computed easily using, for example, a Gaussian reduction