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How to make vinaigrette

You have myriad flavour options when making your own dressing: You can add ingredients such as chopped shallot, fresh herbs or even honey to sweeten.

The general ratio for a vinaigrette is 3 parts oil to 1 part vinegar but use these numbers as a guideline and rely on your own taste.


50 millilitres white vinegar

1 teaspoon Dijon mustard

salt and pepper

150 millilitres olive oil


Combine vinegar, mustard, salt and pepper with a whisk in a small bowl. Gradually pour in the olive oil and whisk to a smooth and creamy emulsion.

Taste and adjust flavours as necessary.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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