Vinaigrette Cooking Tips
Oil and Vinegar
Two most important ingredients for this or any vinaigrette are the olive oil and the vinegar.
Extra Virgin Olive Oil comes from the first pressing of the olives, contains no more than
0.8% acidity, and is judged to have a superior taste.
Cold pressed Tuscan or Umbrian
Extra Virgin Olive Oil, made from 100% italian olives provide a simple, delicious, but not
overpowering taste.
For sherry or balsamic vinegar, spend the money for good quality. Its worth it.
Remember that the optimal ration of oil to vinegar is 3 to 1
Vinaigrette Storage
To store vinaigrettes, transfer to a jar with a tight-fitting lid and refrigerate for up to
2 days.
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