Once you master a basic vinaigrette, the variations are virtually endless. For example, a little bit of prepared mustard mixed with the vinegar boosts flavor and allows emulsification. Experiment with different combinations of vinegars and oils — and with adding herbs and spices. To make a citronette, substitute lemon juice for the proportion of vinegar.

Ingredients

　　1 part Vinegar

　　3 parts oil

　　Dissolve salt in vinegar; whisk in oil. Since there is nothing in a basic vinaigrette to keep it emulsified, use immediately.