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Vinaigrettes

Combine ingredients in a container or small bowl and shake or whisk together. Let stand 10 minutes. Shake again and dress salad.

A plain oil+vinegar vinaigrette can last weeks refrigerated, but adding fresh ingredients like garlic drastically reduces their storage time due to the risk of botulism. Consume those vinaigrettes within a few days at most.

Basic Vinaigrette

3 parts oil
2 parts vinegar
salt and pepper to taste

Balsamic Vinaigrette

3 parts extra virgin olive oil
1 parts balsamic vinegar
1 small-medium minced garlic clove per 75mL of oil
salt and pepper to taste

Italian Vinaigrette

3 parts extra virgin olive oil
2 parts red wine vinegar
1 small-medium minced garlic clove per 75mL of oil
0.5g (or 1/2 tsp) Italian seasoning per 50mL of oil
salt and pepper to taste

Lemon "Vinaigrette"

1 part extra virgin olive oil
1 part lemon juice
1 small-medium minced garlic clove per 75mL of oil
0.5g (or 1/2 tsp) oregano per 50mL of oil
salt and pepper to taste