Chef Fatty’s Vinaigrette Formula

Combine 9 parts olive oil, 3 parts vinegar, and 1 part emulsifier (Dijon mustard, white miso, or strawberry preserves) in a bowl and whisk until fully emulsified.

Render bacon fat in a small saucepan over medium heat until liquid, then set aside to cool slightly.

For the Maple Miso Bacon Vinaigrette, whisk together 6 parts olive oil, 3 parts rendered bacon fat, 3 parts apple cider vinegar, 1 part white miso, and maple syrup to taste; adjust seasoning as needed.

Preheat the oven to 400°F (400°F). Toss a whole head of garlic with 1 tbsp olive oil, place on a foil‑lined baking sheet, and roast for 10 minutes until soft and caramelized.

Squeeze the roasted garlic out of its skins, mash into a smooth paste, then whisk with 9 parts olive oil, 3 parts white wine vinegar, and black pepper to taste for the Roast Garlic Vinaigrette.

For the Strawberry Balsamic Vinaigrette, whisk 9 parts olive oil, 3 parts balsamic vinegar, 1 part strawberry preserves, and 1 tsp honey together until the mixture is smooth and glossy.

Taste each vinaigrette and adjust salt, pepper, or sweetener if desired.

Transfer each dressing to a clean jar or bottle, label, and refrigerate. Allow at least 10 minutes for flavors to meld before serving.