Basic Vinaigrette 3:1 RATIO

The foundation to great dressings GET THE RECIPE: https://justcookwithmichael.com/recipes/basic-vinaigrette/ Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: Pepper Grinder: https://amzn.to/3jwonn2 RELATED RECIPES: Eggplant Parmesan: https://youtu.be/hg5_j-OWc28 https://justcookwithmichael.com/recipes/eggplant-parmesan/ Sardine Salad: https://youtu.be/Ugy3oSwzVsQ https://justcookwithmichael.com/recipes/portuguese-sardine-salad/ INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc ________________________________________________________________________ Classic vinaigrette Remember that the more acidic they are (vinegar, citrus), the less you need. You could use most vinaigrettes as marinade. The ratio between fat and acid is subjective . Generally, only a small amount of acid is needed and a ratio of 3:1 oil to acid is often used. But can vary from 2:1 1:1 oil to vinegar. In general the more acidic the less time i will marinade my protein. Also the more delicate the protein (Fish) I will marinate for less time. ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.