Tuesday, February 22, 2005

Julia's and Jacques' Basic Vinaigrettes

from Julia & Jacques Cooking at Home

Julia's Lemon-Oil Dressing:

1 tablespoon minced shallots or scallions
2 teaspoons Dijon-style prepared mustard
2 tablespoons freshly squeezed lemon juice
about 1/4 teaspoon salt or more to taste
freshly ground black pepper, to taste
1/2 cup excellent olive oil

Put minced shallots ir scallions, mustard, lemon juice, salt, and pepper in small mixing bowl and whisk until well blended. Pout in oil slowly, in droplets at first, then in a thin stream, whisking constantly until oil has been completely emulsified and dressing has thickened. Taste and adjust seasonings. Use immediately; if dressing separates while standing, whisk to blend.

Makes 2/3 cup

Jacques' Vinaigrette in a Jar:

2 teaspoons chopped garlic
2 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup red-wine (or white-wine) vinegar
1 cup extra-virgin olive oil or peanut oil, or a mixture of the two

Put all ingredients into a 12-ounce jar, screw on lid, and shake very well. Taste and adjust seasoning, adding more oil or vinegar, as you like.

Store in refrigerator up to 2 weeks, and shake to blend before using.

Makes 1 1/2 cups

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