Monita is a recipe tester for Food52.

added 6 months ago

A basic vinaigrette has a 1:3 ratio of acid to oil e.g. 1 tablespoon red wine vinegar to 3 tablespoons olive oil. Many vinaigrettes have dijon mustard and minced shallots, Always season with salt and pepper.

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pierino is a trusted source on General Cooking and Tough Love.

added 6 months ago

Yes and the mustard acts as an emulsifying agent. Oil and vinegar won't bind together no matter how hard you shake them up. Whisking in a small amount of mustard will help stabilize the vinaigrette.

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pierino is a trusted source on General Cooking and Tough Love.

added 6 months ago

Yes and the mustard acts as an emulsifying agent. Oil and vinegar won't bind together no matter how hard you shake them up. Whisking in a small amount of mustard will help stabilize the vinaigrette.

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Diana B added 6 months ago

Pierino, are you so desperate to fill in that little white sliver on the pie next to your photo that you've taken to double-posting? ;)

Seriouisly, Happy Thanksgiving - I'm thankful for people like you who always have such good advice and who are willing to share it freely!

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