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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.
Mix up Dijon, vinegar, stock powder, soy, balsamic, and red wine vinegar.
Whisk in the oil gradually.
Adjust the seasonings as necessary.
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