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Vinaigrette

Vinaigrette is called the mixing of styles in different forms of art, and also - "porridge" in the head.In cooking, two concepts fit under this word at once.Vinaigrette lettuce was invented in the 19th century (similar options were known back in the 15th).It necessarily includes boiled potatoes and beets and finely chopped onions, and also something salty or sauerkraut. Further, home recipes depend on the region and taste preferences of each individual family. So, the recipe includes boiled beans or canned green peas, sauerkraut, carrots, low-salted herring (soaked in milk for delicacy of taste), and in some cases, boiled meat. It is filled with vegetable oil in the original version and mayonnaise, yogurt, sour cream, etc. in amateur ones. Vinaigrette sauce is of French origin. The word comes from "vinegar, " as does the composition - with its addition of olive oil, mustard, salt, lemon juice, black pepper and spring onions. With capers, parsley and tarhun, he turns into Ravigo, and with yolk and whipped cream - into Creme vinaigrette. The main ingredients are mixed with a whisk into a dense emulsion. To prevent it from stratifying, mustard sauce or boiled yolk from a chicken egg will help.