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(That's right - you can have a vinaigrette with no vinegar!) Classic cooking school vinaigrette recipes specify using a ratio of 3 parts oil to 1 part acid but this is only a guide and will vary depending on the type of oil or acid you use

With so much buttermilk in the mix, the result will be somewhat runny when you're done stirring it, but if you leave it in the refrigerator overnight, it will thicken up nicely

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Try playing with how large you chop the ingredients to customize the texture to your liking

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