In general vinaigrettes are made by mixing oil with something acidic such as wine vinegar, balsamic or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade.
Vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion, however when using Georgetown Olive Oil oils and balsamic we recommend that you mix equal parts of oil and vinegar. Salt and pepper are often added. Herbs and shallots are added, especially when it is used for cooked vegetables or grains. Sometimes mustard is used as an emulsifier and to add flavor.