Basic Vinaigrette

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Traditionally, a 1:3 ratio of acid to fat is used in a vinaigrette. Mustard can keep it from separating.

Cuisine: not stated · categories: Recipes; Recipes for salad dressing; Recipes using Dijon mustard; Recipes using vinegar; Recipes without servings; Very Easy recipes

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