How do I make a perfect vinaigrette from scratch?

To make a perfect vinaigrette from scratch, here's what you need to know:

• Ratio: The classic ratio is 3 parts oil to 1 part vinegar.
• Ingredients: While oil and vinegar are the base, other ingredients can add flavor and help create a stable consistency.
  • Oil: Extra-virgin olive oil provides a classic, robust flavor. Milder oils like grapeseed, canola, avocado, or sunflower oil can also be used. Avoid using extra-virgin olive oil if you're using a blender or food processor, as it can turn bitter.
  • Vinegar: Red wine vinegar is a good choice.
  • Emulsifiers: Mustard is a powerful emulsifier. Honey or maple syrup can also be used and contribute to a stable emulsion.
  • Other: Salt, pepper, and shallots can be added.
• Instructions: You can either whisk or shake the ingredients together.
  • Whisking: Combine shallot, Dijon mustard, vinegar, salt, and pepper in a bowl. Then, slowly drizzle in the oil while whisking continuously and vigorously.
  • Shaking: Add all ingredients to a jar with a secure lid. Shake vigorously for 30-60 seconds until the dressing looks homogenous, creamy, and slightly thickened.
• Taste and Adjust: After mixing, taste the vinaigrette and adjust seasonings as needed. If it tastes too oily, add more vinegar or lemon juice.
• Variations: You can add a minced garlic clove and Italian herbs for an Italian vinaigrette. You can also combine neutral oil, fresh lime juice, cilantro, garlic, and honey in a blender for a cilantro-lime vinaigrette. For a creamier texture, whisk in mayonnaise, Greek yogurt, or sour cream.
• Storage: Store vinaigrette in an airtight container in the refrigerator. Vinaigrettes with only oil, vinegar, salt, and mustard can last up to two weeks. If you've added fresh ingredients like garlic, shallots, or herbs, use within three to five days.