oils and fats



Vinaigrette is a condiment that comes in the form of an incomplete emulsion between oil and vinegar.

Among the various fats, those are more used: soy, canola, walnut, olive, corn, sunflower, safflower, peanuts, rice and grape seeds; are not rare alternative varieties of vinaigrette, flavored with herbs, spices, sauces and / or other ingredients (salt, pepper etc.).

As for the vinegar, on the other hand, what is of interest to the traditional recipe is white wine, but there are also other variations, with cider, apple, rice, balsamic vinegar etc.

The vinaigrette is often used to enrich the recipes of some cold first courses, meat, fishery products, side dishes (the best known are: artichokes, asparagus and leeks), but also as a cold sauce to add to taste.

Nutritional Features

The vinaigrette is a lighter condiment of pure vegetable oil, as it has a water-soluble (almost acalore) vinegar-based component. The table below shows the nutritional values ​​of a classic vinaigrette, made up of ¼ of white wine vinegar and ¾ of extra virgin olive oil.

Composition for: 100g of Vinaigrette of Extra Virgin Olive Oil and White Wine Vinegar

Nutritional values ​​(per 100 g of edible portion)

Edible part100%
Prevailing amino acids-
Limiting amino acid-
Lipids TOT75.0g
Saturated fatty acids12.1g
Monounsaturated fatty acids55.8g
Polyunsaturated fatty acids6.6g
TOT Carbohydrates0.2g
Soluble sugars0.2g
Ethyl alcohol0.0g
Dietary fiber0.0g
Soluble fiber0.0g
Insoluble fiber0.0g
Vitamin A2.3RAE
C vitamin0.0mg
Vitamin E16.1mg

The vinaigrette has an energetic prevalence on the lipids which, coming from vegetable oils, are mainly of the unsaturated type; it goes without saying that the ratio between monounsaturated and polyunsaturated, as well as the quantity of omega 3, omega 6 and omega 9, depend essentially on the type of oil used. In this case, having chosen extra virgin olive oil, monounsaturated fats are the dominant fatty acids and omega 9 is the most common.

The saline profile is not relevant, while good quantities of retinol equivalent (provit. A) and tocopherols (vit. E) are observed.

Recipe and Variations

The vinaigrette is made up of 3 parts of oil and 1 part of vinegar, all whisked to form an emulsion; obviously, as far as we can shake, in the absence of emulsifying additives (such as lecithin) this emulsion (only apparent) is incomplete and reversible.

The vinaigrette is often flavored (in varying quantities depending on the final function of the seasoning) with fine salt and ground black pepper. Some vinaigrettes are flavored with other ingredients, to give it a typical taste and aroma; some examples are: garlic, shallot, mustard sauce (which has an important emulsifying function), rosemary, basil, thyme, oregano, sage, etc. It is important to emphasize that the vinaigrette has a very intense taste impact, which is why it is always necessary to weigh its use based on the recipe. Those flavored are very suitable for seasoning vegetables, tubers, cereals and legumes; on the contrary, simple and delicate ones are used for raw meats and fishery products or with a delicate organoleptic structure.

A particular vinaigrette, typical of northern France and used to season the Belgian endive salad, is based on walnut oil and cider vinegar.

In the United States of America, on the other hand, there are many types of vinaigrette. Each of these has a different aroma and taste; some examples are: lemon peel, truffle, raspberries, egg white, sugar, garlic and cherries.

In Southeast Asia, vinaigrettes with rice oil and white wine vinegar are particularly popular, used as a base for more complex sauces based on nuts, herbs, chilli and lime juice.

In addition to the choice of oil, also that of the aqueous component shows a certain relevance in the structuring of the final body. Some rather interesting variants use vegetable juices instead of vinegar, resembling much more than a citronette (others, they involve the use of distilled spirits). Quite indicative examples are: cranberry juice, lemon juice or alcohol, cherry juice, etc.

It is important to point out that the balsamic vinaigrette DOES NOT include 1 whole part on 4 of balsamic vinegar, but a small part.

In Russian cuisine, vinaigrette is not just meant for seasoning, but also a particular type of salad side dish that only uses this sauce.

Citronette Sauce and Vinaigrette Sauce - Salad Dressings

X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtube


The term vinaigrette represents the diminutive of the French noun "vinaigre", which means vinegar (in British English "sour wine", or "sour wine"). In the ninth century AD the vinaigrette was known as "French dressing" (French dressing).