French cuisine: vinaigrette - video recipes at home

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Vinaigrette - this is one of the most popular French sauces. It owes its name to the French word vinaigre, which means "vinegar". This is true, because it is based on wine vinegar and olive oil. The sauce served with salads, fish dishes, seafood, poultry and meat.

The classic recipe sauce "Vinaigrette"

Kitchentreaty

Ingredients:

3 tbsp. l. wine vinegar (can substitute lemon juice)

1 h. L. Dijon mustard

Article 9. l. olive oil

Salt and ground black pepper to taste

How to cook a classic sauce "Vinaigrette"

1. The sauce is very simple to prepare - just need to mix it up. But it is important to remember not to do it well before feeding the sauce on the table, as the oil-acetic emulsion exfoliate.
2. For the effective and uniform mixing of the liquid components of the sauce "Vinaigrette" perfect jar with a tight screw cap. It is necessary to combine olive oil with wine vinegar and shake vigorously.
3. Then, the resulting emulsion is necessary to enter the Dijon mustard and stir the mixture, achieving complete dissolution mustard sauce. You can then add salt and black pepper.
4. The result is a sauce somewhat hazy yellow hue, having sour taste and spicy aroma.

thick sauce "Vinaigrette"

Ingredients:

2 tbsp. l. wine vinegar (can substitute lemon juice)

6 tablespoons. l. olive oil

1/2 hr. Of salt

H The black pepper to taste

How to cook the sauce "Vinaigrette"

1. It is possible to carry out the mixing of the ingredients differently. To do this, we must put a bowl of salt and a pinch of black pepper and then add to it 2 tablespoons. spoon of vinegar and all thoroughly, achieving complete dissolution of the salt.
2. The resulting mixture by means of a plug need to drive olive oil. Sauce "Vinaigrette", thus prepared, will be a little thicker.

The sauce "Vinaigrette" with greens

Shutterstock

This option is a good supplement to vegetable salads and dishes of boiled fish or chicken.

Ingredients:

2 tbsp. vinegar, infused with green

8 Art. tablespoons vegetable oil

Salt to taste

Herbs to taste

Ground black pepper to taste

How to cook the sauce "Vinaigrette" with herbs:

1. is required to mix vinegar with salt and vegetable oil and whisk thoroughly using a corolla at least 5 minutes. This time will be sufficient to allow the oil and vinegar emulsion is formed.
2. To it we must add the finely chopped herbs and pepper sauce.

Egg sauce "Vinaigrette"

Gourmetsleuth

Ingredients: 1 egg

3 tbsp. l. wine vinegar (can substitute lemon juice)

1 h. L. Dijon mustard

Article 9. l. olive oil

Salt and ground black pepper to taste

How to cook egg sauce "Vinaigrette"

1. For the effective and uniform mixing of the liquid components of the sauce "Vinaigrette" perfect jar with a tight screw cap. It is necessary to combine olive oil with wine vinegar and shake vigorously.
2. Then, the resulting emulsion is necessary to enter the Dijon mustard and stir the mixture, achieving complete dissolution mustard sauce. You can then add salt and black pepper.
3. Boil hard boiled egg, grind it and add to the egg yolk mixture of vinegar, pepper and salt. The resulting mixture should pour the desired amount of olive oil. At the end of cooking in the sauce, you must add the chopped egg white.

The recipe sauce "Vinaigrette" truly universal in its application and provides a wide field for experimentation with his taste. It can be diluted with soy sauce and sugar to enrich.