Original vinaigrette recipes that can be eaten in all sauces

Different choices of vinegars

The different vinegars result from the transformation of wine in contact with air. There can be a vinegar for each wine grape variety:

Wine vinegar

Wine vinegars can be either white wine or red wine. White wine vinegar is perfect for preparing light salad dressings. Red wine vinegar will be perfect for making sauces and vinaigrettes flavored with shallots and garlic.

Apple cider vinegar

Obtained from cider fermentation, cider vinegar, with its sweet and light taste, ideally seasons summer salads. What's nice and perfect for a light meal is that it helps with digestion.

Balsamic vinegar

Characterized by its very dark color, balsamic vinegar provides a mild taste and a sweet aftertaste. After all, what would burrata and cherry tomatoes be without their balsamic vinegar sauce?

Sherry vinegar

Like balsamic, we recognize it by its color and its woody aromas that we like to associate with our raw vegetables and our fresh salads.

Create a vinaigrette without mustard…

Tahini

This is an original and delicious alternative to replace mustard in your salad dressings. It is a sesame puree very rich in calcium with a consistency close to that of mustard. You have the choice of making it at home or buying it directly from the store.

Yogurt

Fresh and creamy, yogurt having a texture similar to mustard, will make your vinaigrette perfect. A yogurt-based vinaigrette will go perfectly with a raw cucumber salad.

Horseradish and wasabi

Like mustard, they have a spicy taste and for good reason, all three come from the same family: brassicas. They spice up the vinaigrette and add flavor to your salads.

…and without vinegar

The lemon

Although the essence of the vinaigrette is in the vinegar, you don't necessarily need it to season your salads. The trick is to use lemon or citrus fruits in your vinaigrettes. In terms of the acidity it provides, lemon is closest to vinegar.

Asian condiments

What if we brought exoticism to our vinaigrettes? Soy sauce, sesame oil, nuoc-mâm, or even hoisin… these Asian ingredients will perfectly replace vinegar and add flavor to your salad and raw vegetables.

A fruity touch

Many of us have grown tired of our usual vinaigrette that we make over and over again. Why not innovate by playing the originality card. With passion fruit, red fruits, or even citrus fruits, vinaigrettes can be eaten in all sauces. You will appreciate this fruity touch in your salad, especially in the middle of summer.