Vinaigrette 101

• 2 tbsp vinegar (red wine, white wine, or champagne vinegar)
• 1 tsp Dijon mustard
• 1 small garlic clove, grated or minced
• 6 tbsp olive oil
• Salt, to taste
• Black pepper, to taste

Add the vinegar, Dijon, and garlic to a bowl.

Slowly whisk in the olive oil until it comes together and emulsifies.

Season with salt and pepper, and adjust with more vinegar if you want it sharper or more oil if you want it softer.

Add honey or maple for a little sweetness or shallots for more depth.

Fresh herbs like basil, parsley, or tarragon will brighten it up.

You can mix in lemon or orange juice for something lighter, or go deeper with balsamic. 

A spoon of whole grain mustard changes the texture, and things like capers, anchovies or soy sauce add an umami pop. 

You can even blend in roasted garlic, chili flakes, or a touch of grated parmesan depending on what you’re pairing it with.

Once you get the balance down, you’ll start making it without thinking.