Use no-measure easy ratios and flavorful vinegars, oils, aromatics, herbs, sweeteners, and emulsifiers to create a world of your own customized vinaigrettes and marinades. Taking your salads from boring, limp, and soggy to exciting, crisp and refreshing couldn't be easier.
For each of the three variations and all of your own creations:
In the bottom of the jar, put all of the ingredients except the vinegar and olive oil. Be generous with the salt-- it's the only salt all your salad vegetables will get!
Eyeballing it, pour vinegar into the jar until is about ⅓ full.
Eyeballing it again, pour in about the same amount of the olive oil as vinegar and other ingredients until the jar is ⅔ full. Screw the lid on tightly (very important!) and shake like heck.
Viola! You've made a fabulous vinaigrette!
A word about proportions: We're working in equal proportions of vinegar + aromatics/sweeteners to olive oil. To make less vinaigrette, fill the jar with fewer aromatic ingredients and vinegar. Then just match the height of olive oil in the jar to the height of the things in the bottom of the jar. (If your aromatics and vinegar come ¼ of the way up the jar, add about that same amount of oil to make the jar only half full. Sometimes I only want a tiny bit of vinaigrette for just one salad, and I may only put ¼" of flavorful ingredients and vinegar in the bottom of the jar, topped off with ¼" of olive oil. It's all a matter of ratios, not a matter of strict measurements!
Make it Your Own:Aromatics, singular or in combination:
any mustard, except yellow
any chopped fresh or dried herbs
smashed strawberries, blackberries, or blueberries
jam or jelly
a touch of sugar
any kind of citrus juice
almost any kind of vinegar
red wine, white wine, sherry or champagne
fruit and berry varieties
rice and rice wine
balsamic and white balsamic
high quality olive oil
neutral-flavored vegetable or canola oil
a few drops of sesame oil in addition to one of the above