The vinaigrette - 17 cooking recipes

It necessarily includes boiled potatoes and beets and finely chopped onions, as well as something salty or fermented. Further, homemade recipes depend on the region and taste preferences of each individual family. So, the recipe includes boiled beans or canned green peas, sauerkraut, carrots, lightly salted herring (soaked in milk for a delicate taste), and in some cases, boiled meat. It is seasoned with vegetable oil in its original form and with mayonnaise, yogurt, sour cream, etc. in amateurs. Vinaigrette sauce is of French origin. The word comes from “vinegar”, as does the composition – with the addition of olive oil, mustard, salt, lemon juice, black pepper and green onions. With capers, parsley and tarragon it turns into Ravigo, and with yolk and whipped cream into Cream Vinaigrette. The main ingredients are mixed with a whisk into a thick emulsion. To prevent it from separating, mustard sauce or boiled chicken egg yolk will help.