Variations on a Classic French Vinaigrette

I generally use a mild-tasting oil for my dressings like half extra-virgin olive oil and half rapeseed oil. I wouldn’t use a very strong-tasting oil, like sesame or walnut, because it is less versatile. With the ratios of one third vinegar to two thirds oil in mind, you can take a French vinaigrette (see ingredients) and turn it into myriad other delicious dressings. The following flavourings work for a dressing made with about 150ml/5fl oz/scant ⅔ cup of oil.