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Building on Basics: Making a Vinaigrette
Typically the rule for making a vinaigrette starts with a ratio of 3:1 - olive oil to vinegar. You really can't follow that rule to the grave when there are so many different oils and vinegars with different viscosities, flavors, etc. It certainly is a good start though! There is absolutely nothing like the refreshing taste of a well-made vinaigrette. With olive oil and vinegar, it is the simplest most basic dressing out there. But, what if you need more than just a simple basic dressing? The 3:1 ratio rule does require some adjustments. Not all olive oils and kinds of vinegar are the same, nor will they give the same balance of flavors. So, how do you know you have the right ratio? It is when you find the balance in your mouth. Do you have to be so rigid and stick to that 3:1 ratio rule? No! It won't work. If you were to take a full-bodied balsamic vinegar, you know exactly how potent this vinegar is! You don't have to taste it to know how strong it can be. The aroma of balsamic excites the senses just by smelling it when you open the bottle! This would be a classic example of the ratio not working out at all. You may have to adjust the one-part Balsamic because the fat in the olive oil might not be able to give the balance it needs. Take a look below for key points.
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