Making vinaigrette is one of those skills every cook needs to have in their back pocket. The difficulty comes with remembering proportions. How much oil should you use? How much vinegar is too much?
That's when this magic formula will come in handy. All you need to remember when making vinaigrette is this: use one part acid (such as vinegar or lemon juice) to three parts oil. These are the building blocks for any vinaigrette and can be adapted to suit your tastes. If you find the flavor too acidic, just add more oil. Lacking sharpness? Add more vinegar.
How you transform your vinaigrette is completely up to you. You may experiment with different types of oil, season it with just salt or pepper, add shallots, maybe some spice or even a sweet element like honey or fruit preserves. The possibilities are endless as long as you remember the magic ratio.
Here's a quick cheat sheet you can print and keep on your fridge and some salad recipes to inspire you:
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