Why might someone choose to use flavored oils in vinaigrettes?

Flavored oils are commonly used in vinaigrettes primarily to add depth of flavor. By infusing oils with various herbs, spices, or other ingredients, cooks can create complex flavor profiles that enhance the overall taste of a dish. This depth of flavor can complement the acidity of the vinegar, making the vinaigrette more engaging and appealing to the palate.

When considering nutritional value, presentation, or calorie count, these aspects may be affected indirectly by the use of flavored oils but are not the main reasons for their inclusion in vinaigrettes. Flavored oils do not significantly enhance the nutritional content compared to unflavored oils, nor are they typically used for presentation enhancements; the primary goal is to elevate taste. Additionally, flavored oils can actually have similar or slightly higher calorie counts compared to plain oils depending on the ingredients used for flavoring. Therefore, the primary and most relevant reason for using flavored oils in vinaigrettes is to create a more flavorful and satisfying dressing.