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Hi! I'm Louis Ortiz on behalf of Expert Village. We are back to show you the finished product of the basic Vinaigrette that we showed you. Now again, we used the ratio 3 to 1; 3 parts of oil and 1 part vinegar. If you want it a little more tangy, you could use 2 part vinegar and 3 parts of oil, if you choose or you could do 2 parts of oil and 1 part vinegar. Just mess around with it and see whatever your pallet says is good. In this case that we used the 3 to 1 and I used some white wine vinegar and its got this nice yellow opaque color because I used Extra Virgin Olive Oil. Now other recipes may call for just a flavorless oil such as Canola or an oil such as that. Again, that just depends on personal preference. I like the rich flavor of Extra Virgin Olive Oil and I think that it brings out a really nice flavor and the white wine vinegar as well. Again, we used a small dab of D'Jon Mustard and just created an emulsification and drizzled in that oil and that was the last ingredient and that's the finished product. So this can actually be drizzled along at the very end of a warm fish or warm shrimp entrée even. Obviously it is real nice for salads and you can toss the salad in there as well. Then when you store it in the refrigerator it is probably going to separate after a longer period of time and all that is needed at that point is a whisking job inside a mixing bowl before it is served with any of the food.

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