My mother used to make a delicious, homemade red wine vinaigrette when I was a kid. I loved it so much that I put it on everything. For some reason, she only made it during the summer months, so I assumed it was difficult to make.

Then, I went to culinary school and learned that there was nothing to it.  A basic French vinaigrette is simply 1 part acid (vinegar or citrus juice: lemon/lime/orange) to 3 parts oil, with a bit of salt to taste. If you like it more tangy, you can modify the ratio to be 1 part vinegar : 2 parts oil. My hubby doesn’t like mustard, so I only add a touch to help bring the vinaigrette together.

Consider this simple vinaigrette your launchpad. Once you get this down, let yourself get creative by using different vinegars or juices, adding minced garlic, fresh herbs or spices to elevate and compliment your dish.