{"id":5428,"date":"2018-02-14T16:10:37","date_gmt":"2018-02-14T23:10:37","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=5428"},"modified":"2019-07-14T16:29:36","modified_gmt":"2019-07-14T22:29:36","slug":"__trashed-3","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/__trashed-3.html","title":{"rendered":"Oil and Vinegar Salad Dressing Recipe: A Basic Template"},"content":{"rendered":"

Because you need to know.<\/em><\/p>\n

“This recipe is a template.\u00a0All\u00a0recipes are templates, but especially this one\u2014a sort of “choose your own adventure” for the salad dressing set.<\/p>\n

That’s because what oil and vinegar dressing\u00a0is\u00a0when you get right down to it is a particular ratio of oil to vinegar. Which means you can take any oils or vinegars you have available, plug them into the template, and have it come out right.<\/p>\n

The same goes for the seasonings\u2014salt and pepper are essential (see the note below), but beyond that you can add a pinch of garlic powder, some dried parsley, whatever you have on hand. Just don’t overdo it, and keep it to two or three (not counting salt and pepper).<\/p>\n

So, the ratio is three to one:\u00a0three parts oil to one part vinegar. This formula will work 100 percent of the time, but that doesn’t mean it will be\u00a0perfect100 percent of the time. It’s a rough guideline. You’ll have to tweak it to make it perfect. Not every vinegar is the same strength, for one thing. And of course, people’s tastes vary.<\/p>\n

Making the dressing is a\u00a0matter of combining the oil and vinegar, along with the seasonings and flavorings, and physically mixing them up to form\u00a0a temporary emulsion. An incredibly efficient way to do this is to combine the ingredients in a glass jar, screw the lid on tightly and shake. (Save your pickle jars.)<\/p>\n

What You’ll Need<\/strong><\/p>\n