vinaigrette sans regret

vinaigrette. i make my salad dressings and that means so should you. it’s freakin’ easy. the flavor profiles are endless. & making your own allows you to incorporate more of what you like and less of what you don’t like. got it? the ratio can be 1 part acid to 3 parts oil. and if you are going, huh? what? that means, ¼ cup of lemon/citrus juice OR vinegar OR white wine OR champagne vinegar and ¾ cup of standard olive oil OR canola oil OR a mixture of the two. for a basic vinaigrette you will need a wide mouth jar or a bowl and a whisk. the trick to getting a thick (emulsified) vinaigrette is a teaspoon of dijon mustard and adding the oil s-l-o-w-l-y while simultaneously whisking like a bitch. if you get behind in whisking, put the oil down, whisk until the mixture in the bowl is combined (emulsified) and then begin again with the s-l-o-w stream of oil and whisking. i am making this all sound way too complicated. i make enough (2 cups) to keep in the fridge so when i need a quick salad for lunch or dinner, the vinaigrette is waiting for me. a vinaigrette can be made with as few ingredients as an acid, oil, salt & pepper & will be delicious. use what you have one hand; got a tube of anchovy paste? now is the time to break it out. use a ¼ inch squeeze. mince a shallot, or press a small clove of garlic, or use garlic powder. use honey, agave nectar or sugar to fend off the puckering taste of citrus or vinegar and use ample salt & pepper, your choice of white or freshly cracked black. the rest is a free for all, got chives? use ‘em. have parsley, great, add it. thyme? my fav. if you only have dried herbs, this will work too. just do it.