Vinaigrette

Start with three parts oil to one part vinegar. Use a little less oil for a sharper dressing, or add a teaspoon of water if it tastes too intense.

Whisk the vinegar with mustard and any salt or honey first, then add the oil in a thin stream while whisking. A tightly lidded jar also works well: shake it just before serving.

For a balanced everyday dressing, pair olive oil with red wine vinegar. Use extra-virgin olive oil and balsamic vinegar for a fuller, sweeter flavour, or a mild oil with lemon juice for a lighter one.

Toss it with leafy salads, drizzle it over sliced tomatoes, or use it on steamed green beans and roasted vegetables. Add it to warm potatoes while they are still slightly warm so they absorb the flavour.

Keep vinaigrette containing fresh garlic, herbs or shallot in a sealed jar in the fridge and use it within three days. A plain oil-and-vinegar dressing keeps longer; bring it to room temperature and shake before using if the oil has thickened.

For a creamy alternative, mix plain yoghurt with lemon juice and a little mustard. For a simple dairy-free option, dress the salad with lemon juice and olive oil.

Yes. Coat vegetables, tofu or meat in vinaigrette before cooking, then discard any marinade that has touched raw meat. Its vinegar can flavour the surface, but it will not tenderise thick pieces all the way through.