Glossary V

The food glossary +++ 'Volaille', 'Vatapá / Vatapa', 'Varutharacha'
Všenat refers to Slovenian food made of stewed Saurkraut or pickled turnip strips with millet groats. It is one of the typical dishes during the winter season in the country. Všenat was served at haymaking and harvest time, before the Second World War

Vegan refers to a person who does not consume animal products. It can also use to describe foods made with no animal ingredients. Vegan is coined by Donald Watson (1910-2005) in 1944 to describe a "non-dairy vegetarian".

Vinaigrette is a French word that refers to a sour, savory sauce of which there are a hundred variations, however, its basic ingredients are always oil and vinegar. The primary use is as salad dressings, but Vinaigrettes can also be served on numerous fish, seafood, and even meat dishes. Vinaigrette is pronounced as "vin-uh-gret" Vinaigrette is from French word Vinaigre (vinegar) which literally means vin (wine) + aigre (sour) "sour wine" and ette means "small" = little vinegar and can also be "little sour wine"

Vichyssoise refers to a leek and potato soup thickened with cream and traditonally served cold, garnished with chopped chives.

Verjus/Verjuice refers to the acid juice extracted from large unripened grapes which is used as a substitute for lemon juice in sauces , as a condiment and in deglazing.

Vierge sauce refers to a kind of sauce prepared with extra-virgin olive oil, lemon juice, salt and pepper.In some cases, butter is also used instead of extra virgin olive oil.