The Food Lab: Better Home Cooking Through Science

(or a

combination

of  lemon

and another

citrus)

Verjus

Soy sauce   (in

combination

with    an

acid)

Mashed

anchovies

To make any amount of the most basic vinaigrette,
combine 1 part acid (or a combination of acid and
water as desired), ⅓ part emulsifier, and any other
flavorings you might like (the amount will vary by
taste, but generally I go with around ¼ to ½ part), 3
parts neutral oil (or substitute up to 1 part of the
neutral oil with a flavored oil. Neutral oil can be
replaced 100% with extra-virgin olive oil, if
desired). Shake everything in a sealed container,
season with salt and pepper, and you’re ready to get
dressed.