Salad Dressing (oil/vinegar)
I have my dressing that I make and really like - creamy. That said, I don't have much experience with oil and vinegar based dressings. I'm playing around with a citrus oil and vinegar but find it too biting and thin. What helps to thicken without it becoming too oily? Plus I'm not finding the flavours too exciting - here's what I did - oil (evoo), mustard, honey, lemon, orange, apple cider vin, onion powder, garlic and a touch of time. It's just lacking in flavour and body. Plus I find it a bit biting on the acids.