Vinaigrette

The everyday salad dressing ratio: three parts oil to one part vinegar. Whisk in a bowl or shake in a jar until emulsified, then season to taste.

#Steps

1. Add vinegar to a bowl with a pinch of salt and a grind of black pepper
2. Whisk in the oil in a slow, steady stream until the dressing looks slightly creamy
3. Taste and adjust — more vinegar for sharpness, more oil for roundness Optional: Add a touch of sugar
4. Use immediately, or store in a sealed jar in the fridge for up to a week

#Variations

Mustard emulsion Whisk 1 teaspoon Dijon mustard into the vinegar before adding the oil. It helps the dressing hold together and adds a gentle bite.

Change the acid Red wine vinegar is the default. Sherry vinegar is nuttier; lemon juice is brighter. Balsamic works too — start with less, since it is sweeter and stronger.

Change the oil Extra virgin olive oil is the classic choice. Neutral oils (grapeseed, sunflower) stay milder; a little nut oil (walnut, hazelnut) goes a long way mixed with olive oil.

Garlic and herbs Rub the bowl with a cut garlic clove before whisking, or stir in chopped shallot, chives, or parsley at the end.

Sweet and sharp A small spoon of honey or maple syrup balances a sharp vinegar — useful for bitter greens or slaws.