what is ratio for o.oil and balsamic when making vinagrette ?
• For any dressing, the standard ratio is 1/4 cup oil to 1 tablespoon vinegar. Tweak as you prefer. You should add salt + pepper as well, at least. Finely minced shallots are always welcome in my salad dressings. Also, adding an emulsifier such as dijon mustard (2 teaspoons) will keep the dressing together while also adding flavour. Permalink | Reply Shazam Jan 14, 2007 07:15PM • re: Shazam When I get to the bottom of a jar of Dijon, it’s always a good reason to make a vinaigrette. Take the teaspoon of vinegar, put it in the jar, shake the hell out of it, then use that as the base for the dressing. Permalink | Reply Sam Harmon Jan 14, 2007 07:36PM • Making your own vinaigrette is so easy. You can make enough to dress one salad, or make a larger quantity to use throughout the week. Store in the fridge in a glass jar. The classic ratio is 4 parts oil to one part vinegar. You can try different amounts until you find what you prefer. I usually use a little more vinegar or lemon juice than
