Talk:Vinaigrette

message: The pronunciation should be put into standard format (I don't know how to do this) at the very top of the page rather than as a written-out advice on how it's pronounced.  Also, recipes are disfavored here as encyclopedic, but it is okay to describe how things are made.  A subtle distinction, but if this article grows longer it might be helpful to have a "preparation" section that talks about how this works.  For example, that lemon or vinegar are used to create an emulsification with olive oil, rather than telling people to use a 3-to-1 ratio.  If it is done at room temperature, why? A sentence like "the ingredients are typically mixed at room temperature because that helps them emulsify more readily [include citation]", etc. Wikidemo (talk) 01:50, 1 January 2008 (UTC)
thread_title: A couple suggestions for improvement

message: "It has previously been believed that oil and vinaigrette automatically burn calories. Recent research has proven this to be correct." What does that even mean? -Shai-kun (talk) 00:07, 24 June 2008 (UTC)
thread_title:  'burn calories'? 

message: There was a controversy on the Howard Stern Show during "the Nearly-Wed Game" involving vinaigrette. When asked what salad dressing does your boyfriend prefer, Beth Ostrasky answered "Vinaigrette on the side". Howard said "Oil and Vinaigrette". Are they the same? Vinaigrette already has oil in it. Does it make sense to order oil and vinaigrette? Do some people call it that? Or do some people really add oil to vinaigrette at the table?  —Preceding unsigned comment added by 74.170.52.157 (talk) 17:10, 10 July 2008 (UTC)
thread_title:  Howard Stern 

message: I removed the accompanying photo since it showed an oil and vinegar dressing rather than a vinaigrette, which, as the article points out, is an emulsion, not just a simple mixture. A better photo is needed.  —Preceding unsigned comment added by 88.65.249.104 (talk) 00:28, 19 June 2010 (UTC)
thread_title:  New photo needed 

message: Hello. There are a few things that I should like to draw your attentions to: 
Concerning: “Other popular vinaigrettes in French cuisine include champagne, anchovies, lemons, truffles, raspberries, egg white and sugar as the main ingredients. Cheese is often added. Blue cheese vinaigrettes are popular”:
#The French do not consider “champagne and truffles” “popular” ingredients of anything, but as two very expensive items, that will therefore not go into salad dressings very often, and in small quantities, if at all.
#Sugar and other sweet stuff will not go into a French salad dressing, except for special salads. The French like their «salade» «aigre» (sour), that's why the salad dressing takes its name from the sour ingredient, the «vinaigre» (= vin aigre = sour wine = vinegar).
#There are salad dressings with cheese in France, but I doubt it, that “blue cheese vinaigrettes” are as “popular” in France as they are in the US. 
Concerning: “In France and in most other western Mediterranean countries it is typically made just in time, sometimes at the table ... Typically it is not mixed with the raw salad ingredients (tossed) and the mix is allowed to sit at room temperature for a little while to let the vinaigrette alter the raw flavors of the vegetables. This is in contrast to the US practice of simply pouring a rather thick salad sauce over raw vegetables”
#Not being that good at geography, I'm not sure what the “other western Mediterranean countries” are, but salad dressing habits vary significantly around the Mediterranean and elsewhere in Europe. The Italian custom is to sort of prepare the salad dressing at the table, not before, but I don't know if you include the Italians in the “western Mediterraneans”. I don't think, that the French prepare the salad, or the dressing, at the table, but frankly, I do not understand the sentence “Typically it is not mixed with the raw salad ingredients (tossed) and the mix is allowed to sit at room temperature for a little while to let the vinaigrette alter the raw flavors of the vegetables.” 
#I only know three ways: The dressing is prepared (in the kitchen) in a big bowl, the salad is put on top of the dressing, the bowl is put on the table, and the salad is tossed before it is eaten. That's, as far as I know, the French way to do it, it's also the Swiss way, which I'm more familiar with, and I think the Spanish way, too. Note that the French eat the salad at the end of the meal, not the beginning! The second way is the Italian fashion to add vinegar, oil, salt, pepper over your personal small plate of salad and eat it, the tossing is usually not possible in Italy, so you have to put a lot of oil and vinegar on your salad. The third way is to put a salad dressing (homemade or, more often, right out of the bottle) on top of the salad, which may be the most modern way, and certainly is the “popular” way in the US, and becomes more and more popular everywhere, where the US are considered a role model and imitated, which means everywhere.
#So please check if it is not just the tossing that is done at the table. The nice French preparation of the salad dressing is more like the preparation of a mayonaise than of a salad dressing, and that's not the kind of thing you do at table. --ajnem (talk) 15:26, 3 November 2010 (UTC)
thread_title:  Crash course 

message: "Traditionally, a vinaigrette consists of 2 parts oil and 1 part vinegar mixed into a stable emulsion"
"In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion."
Which is it? (Pick ONE.)
Drsruli (talk) 19:49, 23 May 2021 (UTC)
thread_title:  Proportions