But the earliest sauce was not used in salad shops, but in dipping bread before meals. The original sauce is very easy to combine and operate, and anyone can learn it. Just one part olive oil, one part black vinegar, a pinch of sea salt and black pepper. In high-end restaurants, olive oil must be extra virgin olive oil, and black vinegar is not our mature vinegar, but five-year black vinegar from Italy. This kind of black vinegar is made of grapes, paying attention to the origin, year and certification, and some prices are as high as tens of thousands of yuan. When it lands on food, it can turn everything into gold, coordinate and improve the taste, but it also subverts the taste and greatly increases the appetite. In traditional sauce, the ratio of oil to vinegar is about 3:1; If this is too greasy for your exercise, reduce the proportion of oil. For vinegar oil, you must choose olive oil, which is low in calories, healthy and nutritious.
Vinegar juice, right? The ratio of oil to acid is one to three. As long as the oil is raw oil, vinegar, lemon juice or something can be used for sour oil. Of course, the proportion of oleic acid is not necessarily like this. Adjust according to your own taste. You can also add some honey if you are afraid of acid. Three parts oil, one part lemon juice, mix. Add a little black pepper and a little honey. Stir it. Here you are.
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