Vinaigrettes

Powerful flavors offset with very acidic ingredients are a common trait of Alsatian cuisine. And so we prize our vinaigrettes. When I was growing up, we made big batches of a base vinaigrette—vinegar and oil in the traditional ratio of 1 part to 3 parts respectively plus salt and pepper—and poured it into a plastic water bottle. We could just shake it up throughout the week to emulsify it and add aromatics and other ingredients à la minute for numerous vinaigrettes. (Once you’ve added herbs