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
Apple cider vinegar Apple cider vinegar Apple cider vinegar, a vinegar made from fermented apple juice, is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by first crushing apples and squeezing out the liquid. Bacteria and yeast are then added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid-forming bacteria ("Acetobacter" species). Acetic acid and malic acid are what give vinegar its sour taste. Apple cider vinegar has no nutritional value, aside from some calories, with all