Note re: mustard. It is not just an “other flavor,” it is also an emulsifier!

It took me a while before I learned this. Even if you’re not going for a mustardy flavor, a little mustard goes a long way in keeping the oil and vinegar from separating. Definitely recommend using some with basically every dressing you make.

For the french, slowly mix in the oil into the mustard to make an amazingly creamy saucy sauce!

Note: Too much venegar and it will just not work.

Also, much much more oil is my recommendation, and you can pop in a youghurt (not the fruity one 😁) for a change, add cut up parsley and other herbs as you like.

Bon appétit !

Since you have a great vinaigrette, why not turn it into a peanut sauce? Start with a good tasting vinaigrette, add peanut butter, and mix thoroughly. Once it’s mixed, you can add a little water to thin depending on what you’re using it for.

I know someone has put out a cookbook that doesn’t have a single recipe in it but is filled with ratios. Salad dress, frying breads, baking breads., bean/legum dips, meat roast to veg to liquid, etc.

Sometimes I know the ingredients I want to use and just need a quick ratio to get me moving.