— Rosie AIELLO

Um, but there isn't an exact ratio all the times between the acid to the whole food fats. Um, typically what I'm gonna tell you right off the bat is to be able to taste them as you go. Um, you typically want a little bit more fat than acid. Um, the fat helps to trap the flavors and kind of spread them across your tongue where the, the acid will kind of spike them up as well. So, um, what I would definitely, you know, let's just say like, I don't know, we'll say like an avocado ranch recipe, right? So, um, you're gonna have like your different herbs, your chives, your dill, things like that as well. You're gonna have, uh, a lot of avocado in it. And then you're gonna add just a little bit of an acid, either lemon juice or champagne vinegar, some sort of uh, you know, vinegar or apple cider vinegar to that to kinda heighten up the flavors to it. But you're gonna see that there's gonna be a lot more fat than there would be an acid to it. So what I would do is start with your base, your base fat and your other ingredients, blend those up and then add the acid kind of slowly as you're going to it. But there is no golden rule of how much acid to a whole, uh, food fat there should be really in particular.