One thing about cooking from scratch is that you can customize it to your taste. If you are making spaghetti sauce and you don't like mushrooms, all you have to do is leave them out. This theory works more so for cooking than baking because baking is more of a chemistry and if you take something out it might affect the balance in the recipe and it will not work.
Today my focus will be making homemade vinaigrette. One thing about a vinaigrette it can be used for a salad dressing or double as a marinade.
I love to work with formula's it helps me know that I am on the right track but gives me room to play.
Here is the proportions for a basic vinaigrette.
3 parts oil
1 part vinegar
THe part can be tablespoons, cups etc just keep it the same with both. Here is where your creativity comes in.
- apple cider
- rice vinegar
Extras or Add Ins
1 1/2 cups olive oil
1 cup of apple cider vinegar
2 Tablespoons of dijon mustard
2 Tablespoons sugar
Salt and Pepper to taste.
That is just an example just fill in the oil and vinegar and play with the amounts of the add ins and seasonings. Start out with little and add more as needed because you can always add but you can't take it out once it is added. Until you feel comfortable, you might want to start with a recipe already posted on the net and adjust it to your taste.
here is a video describing the process!