There Vinaigrette it is one of the most classic salad dressings. Honestly, I have used it so many times, even in various recipes published here on the blog that I really can't believe I never published the recipe to make it. But, in short, here I am, ready to remedy. Of French origin, the Vinaigrette it is an emulsion based on oil and vinegar, typically used for dressing salads, but perfect as a condiment also for meat or, if you like, for fish. The procedure is very simple and the ingredients are very few: you can try to modulate them as you like, in order to adapt the flavor according to your tastes or you can vary adding, at the end of the procedure, aromatic herbs or spices. Only note: the vinaigrette must be prepared on the spot, because over time the ingredients will tend to separate again (otherwise, keep it in the fridge and emulsify it again before use). However, for those who are beginners, this is my version, which I find tasty and balanced as it is.