A quick-to-prepare restaurant-quality vinaigrette with an almost unlimited shelf life.

 Mild version:
Slightly increase the amount of honey.

 Garlic-free version
: Omit the garlic; the vinaigrette will remain perfectly stable.
Chef’s tips for the perfect vinaigrette:
 Always follow the rule of 2 parts oil to 1 part vinegar.
 Use a good quality oil, but not too strong.
 Always prepare in a jar, never in a bowl.
 Taste after it has rested: the flavors will meld over time.

 Frequently Asked Questions
: Can it be stored outside the refrigerator?
Yes, for a few days, but its shelf life will be significantly extended in the refrigerator.

Can the quantity be doubled?
Of course, it works very well in large quantities.

Is it suitable for children?
Yes, especially if you reduce the amount of vinegar a little.

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