Russian Vinegret Sauce
The Quirky Foodster Team
Ingredients
- Sunflower oil — 90 ml (6 tbsp)
- Red wine vinegar or apple cider vinegar — 30 ml (2 tbsp)
- Dijon mustard — 10 g (2 tsp)
- Salt and black pepper — to taste
- Sugar (optional) — 3 g (1/2 tsp)
Method
- Combine vinegar and mustard in a small bowl or jar; whisk to combine.
- Slowly whisk in sunflower oil until emulsified into a loose vinaigrette.
- Season with salt, pepper and a pinch of sugar if using to balance acidity.
- Whisk again just before using, as the dressing will separate on standing.
- Toss with vinegret salad (diced beets, potatoes, carrots, pickles and peas) just before serving.
Cultural Background: A simple oil and vinegar dressing traditionally used for vinegret, the classic Russian beetroot salad, this sauce reflects the practical, no-fuss dressing style found throughout Russian and Soviet-era home cooking.
Tips: • Sunflower oil is the traditional choice for its neutral, slightly nutty flavour common in Russian cooking. • Dress the salad just before serving, as the beets can bleed colour into everything if dressed too far ahead.
Variations: • Add a small amount of sauerkraut brine for extra tang, as some households do. • Use a neutral oil blend if sunflower oil is unavailable.
Storage: Refrigerate in a sealed jar up to 2 weeks; whisk before each use.
Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 90 kcal, 0.1 g protein, 10 g fat, 0.5 g carbohydrate per 15 ml serving.
FAQs: What is this sauce traditionally used for? Dressing vinegret, the classic Russian beetroot, potato and pickle salad. Can I use olive oil instead of sunflower oil? Yes, though sunflower oil's milder, more neutral flavour is traditional in Russian cooking.
- Sunflower oil — 90 ml (6 tbsp)
- Red wine vinegar or apple cider vinegar — 30 ml (2 tbsp)
- Dijon mustard — 10 g (2 tsp)
- Salt and black pepper — to taste
- Sugar (optional) — 3 g (1/2 tsp)
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