How to prepare vinaigrette in the French manner

The name "vinegret" (French vinaigrette from vinaigre - vinegar) saladBoiled potatoes, green peas and pickles borrowed from the classic French sauce based on olive oil and white wine vinegar.





In restaurants, chefs try to come up with their original sauces for vinaigrette. In vegetable oil, they add olives, capers, wine vinegar and, using a blender, turn it all into a homogeneous mass.





Today we will try to return to the origins and prepare a savory, tasty and aromatic vinaigrette in French, filling it with a home version of the very vinaigrette made of oil, mustard and wine.

Vinaigrette with oil Ingredients

• 2 beets
• 4 potatoes
• 2 carrots
• 1 bulb
• 1 can of canned peas
• 3 pickles

Refueling ingredients

• 100ml of red wine
• 4 tbsp sunflower oil
• 1 tsp mustard
• 1 tsp sugar
• pinch
• 1/4 tsp salt

Preparation

1. The basis of the salad is its mandatory components - potatoes, beets, carrots, pickles. Potatoes, beets and carrots for vinaigrette should be boiled in advance, and it is recommended to do this separately.
   
   
   
   You can read about how to cook vegetables to make the vinaigrette taste better, and about other rules for preparing this salad in our article.
   
   
2. Cut the boiled vegetables and pickles in cubes.
   
   
   
   Peel and finely chop the sweet salad onions. There is an opinion that the salad is more delicious the smaller the vegetables are sliced.
   
   
   
   
   
3. Mix all the ingredients to refill.
   
   
   
4. Put sliced vegetables and peas in a salad bowl. Add the gas station and mix thoroughly.
   
   
   
5. Serve the table. Bon appetit!
   
   
   

The salted cucumber in the recipe can be replaced with sauerkraut or even salted mushrooms. Eggs, beans, corn, lentils will make the vinaigrette more tender, and meat or sausage more filling.