Building confidence in the kitchen begins with an eagerness to learn and the right equipment.

That's why "Good Morning America" Food is helping you get back to basics with culinary advice to help simplify the recipe for success in your kitchen.

I love a no recipe required approach because it's more about the technique and understanding that ingredients are versatile and taste is extremely personal. Therefore, I'm sharing a basic way to turn interchangeable ingredients into a no-brainer technique that teaches you how to utilize what's on hand for a fresh, homemade vinaigrette or salad dressing that you can keep in your back pocket and make any time.

Back to Basics: Versatile Vinaigrettes
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Back to Basics: Versatile Vinaigrettes
PHOTO: An assortment of ingredients that can be used to make different variations of vinaigrette.
Kelly McCarthy
An assortment of ingredients that can be used to make different variations of vinaigrette.

The idea of a simple vinaigrette is empowering. You learn to adjust the ratio and taste to your liking or based on how it's being served. For example, using baby spinach might be perfect for a classic French or balsamic vinaigrette, but bitter greens like radicchio or watercress may call for a touch of something sweet, less acid and a bit more fat or salt. But again, it's up to you.

So say goodbye to storebought, because once you master this homemade approach, you'll be whisking together preservative-free riffs on your favorite vinaigrettes in no time. Scroll to the last section below for a few more delicious dressing variations.

What you need






Have more questions? Tweet @GMA with the hashtag #GMAfoodforthought or tag @GMA on Instagram to share your success stories or ask the reporter for more advice.