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Vinaigrettes
The ratio for a basic vinaigrette is three parts oil to one part acid. That is the baseline. From there every variable — the acid you use, the emulsifier, the additional flavor compounds — changes the result entirely.
Learn the base ratio once and you will build every vinaigrette from scratch without a recipe for the rest of your life. Balsamic and lemon behave differently. Honey as an emulsifier affects the sweetness balance in a way that shifts how it sits on different greens.