A ratio is just a baseline. Maybe you prefer a very sharp vinaigrette with just two parts oil. If you use lime juice as your acid, you may need more than 3 parts oil. I think the standard 3-to-1, though, is just right.
In the dressings below, I use extra virgin olive oil. If you want, you could use a more neutral oil. It’s all a matter of what flavors you want.
Replace it with a tasty nut oil, and your vinaigrette is transformed again (replace the olive oil with walnut oil in the first recipe here, add some chopped walnuts and a dash of honey for a superlative walnut vinaigrette).
Embrace a single ratio, and you will walk away with a thousand vinaigrettes. Here are three examples, all based on mixing two tablespoons of sherry vinegar with six tablespoons of olive oil (for a half cup total), each one building off the other.
Remember the better your sherry vinegar, the better the vinaigrette (look for those produced in Spain).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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|Recipe Makes: 1 Servings|
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