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Making Vinaigrettes And Dressings

Making Vinaigrettes And Dressings

Mixing It Up: Vinaigrettes and Dressings

In the simplest terms, a vinaigrette is a combination of oil and vinegar which is typically used on salads and other cold dishes. The ratio for a basic vinaigrette is 3 parts oil to 1 part vinegar. The vinaigrette can be flavored with any type of ingredients from herbs to juices to nuts. The word dressing is often used interchangeably with vinaigrette and while it serves basically the same function, a dressing is often more thick and creamy than a vinaigrette.

About the Author

After receiving degrees from the University of Wisconsin and the Culinary Institute of America, Andrea Rappaport moved into a full-time career in the restaurant business. For over 12 years, she worked in various culinary jobs, including as a cook for Wolfgang Puck at Spago, and ultimately as the executive chef and partner of the highly revered San Francisco restaurant Zinzino. For the past seven years, Andrea has worked as the private chef for one family in the San Francisco area, and continues to expand her culinary portfolio by catering, teaching, and consulting.

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
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            • Received the 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            Salter College , West Boylston
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