Vinaigrette

A dressing made by combining oil with vinegar or another acidic liquid, often with seasonings. Its ingredients may remain temporarily mixed or be stabilized with an emulsifier.

Emulsion: A mixture in which droplets of one liquid are dispersed throughout another liquid that does not dissolve it. Vinaigrette is usually a temporary emulsion of oil droplets in an acidic liquid.
Olive oil: A cooking oil extracted from olives, used in dressings for its flavor and texture. It is a common base oil whose variety strongly affects vinaigrette flavor.
French cuisine: The culinary traditions and practices associated with France. Vinaigrette is a familiar French dressing, commonly served with salads.
French language: A Romance language that developed from Latin and is spoken in France and elsewhere. The word vinaigrette comes from French, where it is related to vinegar.
Emulsifier: A substance that helps liquids that do not mix remain dispersed together. Mustard and other emulsifiers can slow the separation of oil and vinegar.
Vinegar: An acidic liquid produced when alcohol is fermented into acetic acid. It supplies the sharp acidity in the classic oil-and-vinegar combination.
Salad: A dish of mixed ingredients, often including raw vegetables and a dressing. Vinaigrette coats salad ingredients and contributes acidity and flavor.
Acetic acid: An organic acid that gives vinegar its characteristic sour taste and smell. Its presence in vinegar underlies the defining acidity of traditional vinaigrette.
Mustard: A condiment made from ground mustard seeds, often combined with water, vinegar, or other liquids. Its compounds help stabilize vinaigrette while adding pungency.
Lemon juice: The acidic juice expressed from lemons, used in cooking and drinks. It can replace vinegar as the acidic component of a vinaigrette.

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