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The Vinaigrette Ratio
Michael Ruhlman explains how to embrace a simple oil to vinegar ratio that leads to 3 variations of a classic vinaigrette salad dressing.
Ingredients
- 2 tablespoons sherry vinegar
- 1 tablespoon minced shallot
- Salt and pepper to taste
- 1 teaspoon whole-grain or Dijon mustard
- 6 tablespoons extra virgin olive oil
- 1 tablespoon minced tarragon
- 1 hard-cooked egg, finely chopped
- 1 tablespoon chopped cornichons
- 2 teaspoons capers, roughly chopped
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