It never changes – the two basic elements of vinaigrette will always be oil and vinegar. This is why it is so surprising that for some people, making the perfect vinaigrette is such a trial and error procedure.
The creation of the perfectly balanced vinaigrette is heavily dependent on the other ingredients that come into play: balancing the hints of Dijon mustard with the just the right amount of garlic and touching up with dashes of pepper. Making these ingredients work together requires that the one preparing the vinaigrette understands the importance of each ingredient, and how it contributes to the overall taste of the finished product
A Vinaigrette that tastes excellent doesn’t follow a formula, nor is it a procedure governed by strict rules. The key to making the perfect vinaigrette is one easy rule: taste as you go. Who knows, on certain days, your ingredients may not be at their best tastes, and following a formula could mean life or death for the success of your dressing. Adjust with your taste as you go along, that’s the key. to read the rest of this post, click here, http://oilandvinegar.cruets.com/288/a-perfect-vinaigrette