Commercial preparations are often emulsified with lecithin or similar additives, while fresh preparations can be more weakly emulsified with mustard or left as mixtures that will separate. Vinaigrettes are used as sauces in many cuisines, and as salad dressings. This is the most common use of the word.
(
Pazuzu does a barrel roll,
Thu 30 Oct 2008, 17:05,
archived)