Featured School
Sauces
ONLINE COOKING CLASS
Featured Online Cooking Course
Not quite ready to commit to a full-time culinary degree program? Test the waters by learning from the professional chefs—online! Try an online catering and gourmet cooking course from Penn Foster Online.
Sauces
Making Vinaigrettes and Dressings
Recipes for Success
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.
