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 profile is not available. This and the few and often-confusing documents make the reconstruction of the true history of TBV a challenge. The term balsamico derives from the Latin word “balsamum” and from the Greek word “βάλσαμον”, in the sense of "restorative" or "curative". The art of cooking the must of grapes dates back to the ancient Romans: it was used both as a medicine and in the kitchen as a sweetener and condiment. The first generally accepted document referring to a precious vinegar produced in the area of Modena and Reggio Emilia is the poem written in the 12th