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Laura’s Basic Vinaigrette

The basic ratio for vinaigrette is 1 part vinegar to 2 parts oil, but because the sharpness of vinegars varies so much, it's really safest to operate on the basis of taste. If you use a tablespoon of red wine vinegar, you'll need at least 1/4 cup/60 ml oil.


  • 1 tablespoon Dijon mustard

  • Garlic (optional)

  • 1 tablespoon red wine vinegar

  • Balsamic vinegar

  • Olive Oil to taste

  • stock powder

  • Soy sauce

  • Salt & Pepper


  • 1.

    Mix up Dijon, vinegar, stock powder, soy, balsamic, and red wine vinegar.

  • 2.

    Whisk in the oil gradually.

  • 3.


  • 4.

    Adjust the seasonings as necessary.

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