Glossary V

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"

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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.

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

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.

Vincotto refers to an Italian syrup made from cooking the musts of grapes. Vincotto is used in the same way as Balsamic vinegar.

Vandgrød refers to a traditional porridge from Denmark usually barley porridge, made with water.