vinaigrette table

The most simple vinaigrette is oil and vinegar. It confounds me why restaurants put their cheapest oil and vinegar into their cruets as if their customers will not notice. Although it is perfectly understandable, from a cost of production point of view, why commercial producers believe they can hide it with obfuscating flavors. To help you get started making your own vinaigrettes, marinades, and sauces, choose wisely one or more item from this starter chart, and elaborate on your own from here using the imagination God gave you, with help from your genetic line, and with ingredients you keep on hand.

oil	acid	enhancement
canola	red wine vinegar	basil
corn	white wine vinegar	mint
vegetable	apple cider vinegar	oregano
olive	rice vinegar (mildest)	tarragon
peanut	Champaign vinegar	thyme
walnut	plain distilled vinegar (harshest)	pecans
sesame	balsamic vinegar (speciality)	walnuts
safflower	flavored vinegars	ovacado
sunflower	infused vinegars	sesame oil
avocado	malt vinegar	hot sauce
almond	sherry vinegar	pepper flakes
apricot kernel	lime juice	salt / pepper
grape seed	grapefruit juice	egg (cooked or whipped)
soybean	orange juice	garlic in all its glorious forms
	tomato juice	ginger in all its glorious forms
		soy sauce
		anchovy
		preserves
		artichoke hearts
		olives
		pine nuts
		sesame seeds
		grated cheese
		sage
		apple sauce
		honey
		the whole world of mustard
		horseradish
		wasabi
		sugar
		mirin

Obviously this cannot be a complete list. I'll no doubt think of something wildly obvious as soon as I hit "publish," as you will upon scanning it. Provided here merely to assist your resolve in ridding your household of those dreadful bottles and convenience mix packages of dubious contents.