Most vinaigrettes go three parts oil to one part acid, depending on the density of the oil. For example, if you are using extra virgin olive oil, you can use two parts oil to one part vinegar because the oil so much thicker than say, canola or sunflower oil. I usually use canola or sunflower oil when making vinaigrettes, because of the neutral taste. Here's a basic balsamic vinaigrette recipie:
Yield: 1 Cup
3/4 cup Sunflower or Canola Oil
1/4 cup Balsamic Vinegar
1 tsp. Dijon Mustard
2 tsp. Honey
1 Tbsp. Fresh Tarragon
1 Medium Shallot, chopped
Kosher Salt and Pepper to taste
Combine all ingredients except for the oil, salt, and pepper in a food processor. Slowly drizzle in the oil while processing, until vinaigrette becomes thicker and emulsified. Season to taste with salt and pepper.
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