Red Seal Cook

Answer: C - The basic vinaigrette is a simple, temporary emulsion of 3 parts oil to 1 part acid. It is typically seasoned with salt and pepper and emulsified with mustard. This ratio is only a guideline, however, and individual recipes will need to adjust this ratio depending on the oil used (neutral vs flavoured) and the acid type and strength. For example, a lemon vinaigrette with thyme-infused oil may require more than just one part acid to achieve the desired acidity level needed.