he first tip is to use white balsamic vinegar.
This vinegar, made from white grapes, has the advantage of being sweet and mellow.
And I reassure you right away: this vinegar does not cost too much. I recommend this 100% organic white balsamic vinegar.
Note: Most vinaigrette recipes recommend 2 parts oil to 1 part vinegar.
Personally, I prefer my vinaigrette with a more pronounced vinegar taste: so, I use equal parts oil and vinegar.
But if you prefer less vinegar, adjust the recipe so that it tastes less strong.
Tip #2:
The second tip for making a delicious vinaigrette is to use fine Dijon mustard.
Mustard is a binder between oil and vinegar (they don’t mix well if you don’t use a binder).
I always use regular Dijon mustard in my dressing unless I can find an herb or spice mustard.
For example, tarragon mustard is a great variation for this vinaigrette recipe.
Moreover, do not hesitate to add herbs and spices of your choice to enhance the taste of the vinaigrette.
Try adding one of your favorite herbs. For example: thyme, tarragon, basil, dill, chives or oregano.
Choose your own blend of herbs, then chop them finely. For the quantity, you need 1 or 2 tablespoons of fine herbs.
Tip #3:
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