— Epameinondas Soufleros

So the question is one of so what we have here is a vinaigrette to which we're trying to add or otherwise create some body right some viscosity. And so if let's say by definition, right you're trying to create a no oil vinaigrette then adding olive oil would not be a good idea on the other hand if you don't mind using Oil right in this case olive oil then no problem. I think that's that's the way to go to move forward. You know, is it better that's gonna be up to you. Okay, if you're you know open to any sort of a vinaigrette, then you get to choose whether you want to use apricot paste to add body and you know how you want to deal with the liquid sweetener which you know, depending on what you want in a in the end product, you know may not be necessary. All right, it's gonna be up to you to test that recipe. Um, no another approach to a no oil vinaigrette is to use for example apple juice. and to thicken it with a slurry, so a slurry is going to be a combination of starch powder like cornstarch or You know some other common starch in the kitchen and water and then you're going to incorporate that into some apple juice bring that up to a simmer or a boil to thicken it and then you want to cool a sample of that to see if it's at your desired viscosity and what you're aiming to do with this approach is to thicken the apple juice so that it mimics the viscosity of oil. Okay, once it's once that juice is cool and then you can combine it with you know, a vinegar of your choice additional aromatics and then you've got a nice vinaigrette. Okay apple juice is a suggestion. It has been commonly used in this in this manner because it's fairly neutral. It does add some sweetness, but you can Certainly, use other fruit juices or other juices period and it's going to be up to you just experiment and you know, think about what you're going to pair that vinaigrette with.