The base for most dressings is oil (1/2 to 3/4)and vinegar (1/2 to 1/4), salt (you can use soy or coconut aminos instead) to taste. Good quality olive oil is my favorite with red wine and a splash of balsamic. Apple cider vinegar has a hardier taste and it’s great for you.
The key is to use smallest amount of your favorite herbs or spices to the base. Start with the smallest amount in a cup to avoid disaster and then taste it to get the right mouth feel. I like garam masala. A touch goes a long way. (Find a recipe and keep it in the cabinet!) and a bit of lemon if desired. I usually stay away from sweeteners, but wild honeys usually with mustard or maple syrup or juice is nice for a change.
