What You'll Need
- Small bowl
- White vinegar (1/8 cup)
- Olive oil (1/4 cup)
- Salt to taste
There are two types of "sauces" for salads: dressings, which are
generally uniform and thick in consistency from emulsification, and vinaigrettes,
which tend to be looser in consistency and separate when stored.
Vinaigrettes can be made up of any kind of oil (e.g. olive, canola, grape seed) and any kind of vinegar (e.g. balsamic, red wine, apple cider) or acid (e.g. lemon juice). Mix and match for different flavor profiles. Salt, herbs, lemon, mustard, honey, shallots, and other ingredients can then be added to taste.
Vinaigrettes are typically made with 3 parts oil and 1 part vinegar or acid. Chef Bryon prefers using 2 parts oil and 1 part vinegar or acid. Experiment at home and see what flavor profile you prefer.