by Amanda Natividad, NatureBox Editor
The idea of making one’s own vinaigrette from scratch can be a daunting one. I like to keep it simple by using a 3:1 ratio of olive oil to vinegar/acid. From there, I’ll adjust to taste, either by adding a dash more olive oil or a splash more vinegar.
1. Add 1/4 cup vinegar to a medium bowl: You can use any vinegar or acid of your choosing — balsamic, red wine, sherry, lemon juice. But if you really want to punch up the flavor for citrus vinaigrettes, try adding the zest as well!
2. Steadily whisk 3/4 cup olive oil into the vinegar: A good rule of thumb is to use three times the amount of olive oil as vinegar/acid. To properly emulsify the viniagrette, whisk in the olive oil as you’re pouring it. In a pinch, you can add the ingredients to a mason jar and shake it!
3. Season to taste: You’ll probably need 1/2 teaspoon each of kosher salt and freshly ground pepper. If you like, you can add minced garlic, minced shallots or a few drops Dijon mustard.
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