This simple dressing never met a salad it didn't like. Knowing how to make a good vinaigrette is culinary gold. Once you learn the ratio of acid to oil that suits your preference, and how these ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

My standard vinaigrette template calls for a ratio of 4 parts oil, 4 parts acid, 1 part mustard, and 1 part liquid sweetener, with herbs and other seasonings added to taste. It works well if you ...

Using tablespoon measurements will yield about half a cup of vinaigrette, but you can also follow the ratio to scale it up.