Vinaigrette

The standard ratio for a vinaigrette is three parts oil to one part vinegar

Oil: 3 parts
Vinegar: 1 part

Proportions are merely guidelines.

Any type of oil or vinegar will be fine.

Example

Oil: 50:50 Extra Virgin Olive Oil/Rapeseed oil (any olive oil or oil in any proportion)

Vinegar: 50:50 Cider Vinegar/Balsamic vinegar (any vinegars in any proportion)

- Add more balsamic for more sweetness

- Add more cider vinegar for more “vinegariness”

- Plenty of ground black pepper

- A good few grinds of salt

- Place dry funnel into top of the empty bottle

- Add the black pepper and salt to the dry funnel so that the seasoning is on the base of the bottle

- Add the vinegars in proportion until they come to just under a quarter of the bottle (add more if a less oily vinaigrette is required)

- Add the oils in proportion, initially going to the ¾ level

- Shake, taste, then adjust to taste, filling the bottle, but allowing enough space for shaking

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