An Exciting Vinaigrette

An Exciting Vinaigrette

 

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This was an exciting discovery. I was satisfied. This recipe made me happy. Despite having created this recipe spontaneously, it also appears in a book from the Le Cordon Bleu. I also added a similar recipe by Raymond Oliver.

My recipe:

1 T Dijon Mustard : 1 T Balsamic Vinegar : 3 T Canola Oil

Recipe by Raymond Oliver:

Vinaigrette Simple / Simple French Dressing

Put the salt and vinegar in a bowl and let the salt dissolve. Add the oil and the pepper and mix well.

French dressings can be varied ad infinitum. One may use aromatic vinegars with olive, walnut, hazelnut, vegetable, or peanut oil. The vinegar may be replaced by another acid, such as lemon, orange or grapefruit juice, and one may use equal quantities of fruit juice and oil. The oil may also be replaced by crème fraîche.

For 1/4 cup:

1/2 teaspoon salt

1 tablespoon wine vinegar

3 tablespoons oil

1/8 teaspoon freshly ground white pepper

1. Jeni Wright, Eric Treuille: Le Cordon Bleu Complete Cooking Techniques (New York: William Morrow And Company, Inc., 1996), 230.

2. Raymond Oliver (Author), Nika Standen Hazelton (Translator), Jack Van Bibber (Translator): La Cuisine: Secrets of Modern French Cooking (New York: Tudor Publishing Company, 1969), 787-788.

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