Today's Recipe Tip: Easy way to make the best vinaigrette

One dressing that is so easy to make is a vinaigrette.  There is a general ratio for a vinaigrette of 3 parts oil to 1 part acid.  Your acid can be vinegar, citrus or other acidic products you may enjoy.  If you choose to use vinegar, you can use balsamic, white/red wine vinegars, cider vinegar or even white vinegar.  The type of vinegar you select will change the flavor of your vinaigrette as will the type of oil you select.  Keep in mind that brands may differ in flavor.  For example, I used a red wine vinegar to develop a recipe and a different red wine vinegar when making it later  on.  The vinegars were different, thus the flavors were different.

Your oil can be anything from an olive oil, walnut oil or even canola oil.  I like to use my finest oils when making vinaigrettes.

Vinaigrettes tend to separate so you need to shake them well to create an emulsion.  Sometimes I'll add a little mustard or mayo to the vinaigrette to help the dressing stay emulsified.

Now that you have your basic vinaigrette made, you can add lots of flavor to it.  Shallots or garlic are a great addition.  So are various seasonings.  You can change the flavor of the vinaigrette to go with the meal you are preparing.

You will need to taste your dressing to make sure the acid to oil ratio is perfect.  You may find that you enjoy a little more acid in your dressing than the standard ratio.  The best way to do this is with a piece of lettuce.  Also, keep in mind that some dressings will need to sit for a few minutes for the flavors to meld.