Vinaigrette - Varieties

Varieties

Vinaigrette may be made with a variety of oils and vinegars. Olive oil and neutral vegetable oils are most common.

In northern France, it may be made with walnut oil and cider vinegar and used for Belgian endive salad.

In the United States, vinaigrettes may include a wide range of novelty additions such as lemons, truffles, raspberries, egg white, sugar, garlic and cherries. Cheese, often blue cheese, may also be added. Commercially bottled versions may include emulsifiers such as lecithin.

In Southeast Asia, rice bran oil and white vinegar are used as a foundation with fresh herbs, chili peppers, nuts, and lime juice.

Different vinegars, such as raspberry, create different flavourings, and lemon juice or alcohol, such as sherry, may be used instead of vinegar. Balsamic vinaigrette is made by adding a small amount of balsamic vinegar to a simple vinaigrette of olive oil and wine vinegar.