Saturday, March 15, 2014


Oil and vinegar, vinegar and oil, tomato, to-ma-to, whatever. When it comes to oil, vinegar is never far behind. Which is why we can place it near the oil category on the "new food pyramid". Vinegars abound in many varieties and forms. It is essentially fermented alcohol diluted by water. It has a "twang" that I love when paired with a salad or vegetables. A year ago, a juicer made me increasingly prone to non-dairy foods, leaving blue cheese in the fridge and causing me to develop new variations on the oil-vinegar blend. See recipe below.

Vinegar, as stated, vinegar comes in many forms and, thereby, many tastes. Several varieties include, white wine and red wine vinegar, champagne vinegar as well as balsamic. Apple cider vinegar, while used heavily in cooking can also be used as a hair rinse which can de-grease the hair. Just running a tablespoon through your locks in the shower can act as a natural dandruff remedy while boosting shine and breaking down buildup.

As stated earlier, vinegar usually pairs with oil in many dressings used for vegetables. The most basic recipe goes as follow:

  • 3/4 cup olive or canola oil
  • 1/4 white vinegar
  • salt or ground pepper to taste 
My preferred method to place all ingredients in a mason jar and shake. If you chose to add other spices and seasonings, add these first before you shake to mix. Once the mixture is emulsified from shaking, place over your favorite salad and enjoy.

Most vinaigrette recipes follow the three to one ratio; a useful standard to know. The ratio refers to three parts oil to every one part vinegar. From there, you are able to play with different spices herbs and condiments such as mustard, thyme or lemon juice. The list goes on. I personally like chili seeds and pepper but basil and herbs are just as good...

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