Not just for salads, vinaigrettes can be used to marinate meat, seafood, and vegetables. Homemade salad dressing can range from a simple two ingredients to a more complex vinaigrette.

Vinaigrette foundation is three parts oil and one part vinegar. OR for extra pizazz do 2:1 oil to vinegar ratio. Whisk together and add a little Kosher salt. Finish with fresh ground pepper.

  • Vinegars include: sherry, champagne, balsamic, red, white, or rice wine.
  • Oil: for a mild base use grape seed, or use your best extra-virgin olive oil for grassier flavor.

Build up vinaigrette by adding a mustard, something sweet, spicy, an allium, and herbs. Use any of these combos:

*Let your taste buds guide you in ingredient amounts!