¼ cup Vinegar
¾ cup Oil
1 teaspoon Dijon
1 teaspoon garlic
salt and pepper to taste
The variations you can do with different vinegars and oils is nearly endless.
On today's show I am using a porcini mushroom infused olive oil and white balsamic vinegar.
Some ideas of different oils you can use are olive oil, walnut oil, macadamia nut oil, pumpkin seed oil, or corn oil. And some different vinegars you can experiment with are balsamic vinegar, rice vinegar, apple cider vinegar, red wine vinegar.
-Chef Sandy Krebs