Never Buy Salad Dressing Again!
THE RATIOS:
1 cup oil
1/2 cup acid
2-4 tablespoons emulsifier (optional)
1-3 teaspoons flavorings (or to taste)
This can easily be scaled up or down, depending on how much you need.
I haven’t bought vinaigrettes in YEARS thanks to this little formula… and it’s endlessly customizable depending on what I have in my pantry, garden, or fridge.
(Today I used olive oil, red white vinegar, maple syrup, & chives from the garden)
Want more frameworks like this one that’ll help you cook based on what you have in your kitchen?
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