Not unlike most everyone’s my-way-or-the-highway way of hard-boiling eggs (as I found out a couple of weeks ago after a column on the same), most cooks have their favorite recipe for vinaigrette. More to the point(s), most cooks have their favored ratio of vinegar to oil; their favorite type of oil or of vinegar (depending on each pantry’s hierarchy for either); their preferred method for combining all the ingredients; and — not the least — what flavorings they add to the vinaigrette to distinguish it. Related ArticlesApril 26, 2017 Chef Troy Guard uses his passion for healthy eating to help kids with chronic illnesses April 26, 2017 Get Cooking: My grandmother’s mayonnaise April 25, 2017 Remove the tails in this pink shrimp with grapefruit recipe April 25, 2017 Clafoutis: The rustic French dessert that one-ups a pancake — and it’s healthful April 21, 2017 Baking with spring flowers: lilac sugar and pavlovas I stand above the fray to note that, in truth, only one thing matters in how you (let’s use the correct word) perform your vinaigrette and that it contain some sort of emulsifier: mustard, mayonnaise or honey being the top three.
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