For the french, slowly mix in the oil into the mustard to make an amazingly creamy saucy sauce!

Note: Too much venegar and it will just not work.

Also, much much more oil is my recommendation, and you can pop in a youghurt (not the fruity one ) for a change, add cut up parsley and other herbs as you like.

Bon appétit !

Since you have a great vinaigrette, why not turn it into a peanut sauce? Start with a good tasting vinaigrette, add peanut butter, and mix thoroughly. Once it’s mixed, you can add a little water to thin depending on what you’re using it for.

Note re: mustard. It is not just an “other flavor,” it is also an emulsifier!

It took me a while before I learned this. Even if you’re not going for a mustardy flavor, a little mustard goes a long way in keeping the oil and vinegar from separating. Definitely recommend using some with basically every dressing you make.

I know someone has put out a cookbook that doesn’t have a single recipe in it but is filled with ratios. Salad dress, frying breads, baking breads., bean/legum dips, meat roast to veg to liquid, etc.

Sometimes I know the ingredients I want to use and just need a quick ratio to get me moving.