What French sauce is made from vinegar, oil, and mustard?

Vinaigrette is a French dressing made from vinegar, oil, and often mustard. The oil and acidic vinegar are whisked or shaken together, while mustard can add flavor and help the mixture stay emulsified.

The word vinaigrette comes from vinaigre, the French word for vinegar. A traditional starting proportion is three parts oil to one part vinegar, although cooks adjust it depending on the vinegar’s sharpness and the dish being dressed. Salt, pepper, herbs, shallots, and other seasonings are common additions.

Mustard is important in many French-style vinaigrettes, but it is not essential to the broad definition: oil and a mild acid are the basic foundation. Vinaigrette is used most famously on salads, yet it also works as a marinade or dressing for cooked vegetables and grains. Rémoulade, aioli, and mayonnaise are distinct sauces with different bases and preparation methods.