The word Vinaigrette or vinegarette (from the diminutive of the French term vinaigre meaning vinegar) can refer to:

• A mixture of vinegar (or sometimes lemon juice) and vegetable oil, often flavored with herbs, spices, and other ingredients. It is not an emulsion, as there is no emulsifier to hold the oil and vinegar together. Vinaigrettes are used as sauces in many cuisines, and as salad dressings. This is the most common use of the word. Also known as French dressing,

vinaigrette is French for 'little vinegar'. It's a fairly thick salad dressing made from a mixture of olive oil, wine vinegar (red, white or balsamic) and salt and pepper to which various flavourings can be added, such as herbs, mustard, honey or chilli. The standard ratio is three parts oil to one part vinegar but it's best to experiment until you find a combination you like.

Drizzle it over raw or warm salads, or over salad starters such as avocado halves, or pan-fried asparagus.

There are plenty of ready-made bottled versions to try, but it's very quick and easy to make - just put all the ingredients in a jar and shake well. The word can also be used to describe dishes dressed with a vinaigrette sauce

• A small container with a perforated top, used to contain an aromatic substance such as vinegar or smelling salts, especially popular for women in Victorian times to combat the aroma from the waste products common in cities.

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