In other words, 3 tablespoons of oil would call for 1 Tablespoon of vinegar. Obviously, this is just a starting point – you have to taste and adjust accordingly. You need to balance out the flavors; It should give you a nice tartness but not overpower your tastebuds.
You only really need the oil + acid to make a vinaigrette, but adding an emulsifying ingredient can help to add flavor, viscocity and allow it to become a homogenous mixture.
You only need one acid, but that doesn’t mean you have to only add one! You can absolutely mix and match for different notes of flavor. For example, a sherry vinegar with a mix of fresh lemon juice adds a nice balance.
Everything after that is just elevating the flavors – they’re called flavor enhancers because they enhance, but not because they are necessary. Salt however, is very important in balancing a vinaigrette.
Almost anything can work, just keep in mind that chopped garlic and shallots can increase risk for foodborne illness so make sure to refrigerate right away and use within the week.
Pick a few from the list below and create your own! Tag me on social media @plantainsandchallah if you create you’re own, I would love to root you on! ??
In the meantime, here are 3 oldie but goodie “recipes” of mine:
Light olive oil
Extra virgin olive oil
Red wine vinegar
Onions (including caramelized)
Garlic (including roasted)