Please welcome guest author Michael Ruhlman as he demonstrates how to apply a basic ratio to making vinaigrettes. ~Elise

First things first. I am a huge fan of Elise and am honored to be here on this blog. Elise, thank you!

Some of you know I’ve just published a book called Ratio: The Simple Codes Behind the Craft of Everyday Cooking. It’s all about proportions and how knowing proportions for fundamental techniques liberates you in the kitchen. Here is a perfect example of a culinary ratio, one that’s fairly standard: The 3-to-1 vinaigrette, or 3 parts oil, 1 part vinegar. That we are willing to pay three or four dollars for bottled salad dressing when a delicious vinaigrette costs just pennies to make yourself, is an example of just how far away from the kitchen our processed food system has taken us.

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