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Salad Dressing
The traditional ratio for a vinaigrette dressing is 1 part vinegar for 3 parts oil. However this will depend a lot on personal preference and on the type of vinegar you are using. Some vinegars are stronger than others and you might want to add more oil if the dressing turns out too acidic.
Another way to cut the acidity is to add something sweet like honey, maple syrup, fruit juice, fruit preserves or pureed fruit.
For a summer salad vinaigrette you can use lemon juice instead of vinegar but I prefer to use lemon juice as an add on, to enhance the flavor of the vinegar.
When mixing oil and vinegar you need an emulsifier agent so the vinegar and oil do not separate. Mustard and honey are good options.
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