Log In or
Monita is a recipe tester for Food52.
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.
pierino is a trusted source on General Cooking and Tough Love.
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.
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!
prevented successful signup:
prevented successful login:
We'll never post anything without your permission.
How you eat is how you live. Let's eat well together.
Sign up for our useful and inspiring emails. Get a $10 credit at Provisions,
our new kitchen and home shop, launching soon!
Please enter a valid email address.
Well played. You deserve a cookie.
We'll email you about claiming your credit and earning more by inviting friends.
Or Claim Your Credit Now