From: Mr. Rufus Faloofus
Date: Thu, 23 May 2002 11:09:08 -0500
At 02:06 PM 5/23/2002 +0200, Mrten wrote:
[snip]
> >> example: when making a vinaigrette, you mix oil with vinegar, then add a
> >> bit of mustard to keep them mixed.
>
>what, nobody jumping in with a salad recipe? :)
Please pardon my delinquency.
_________________________
HONEY-MUSTARD VINAIGRETTE
_________________________
1 Tbsp Dijon mustard
1/2 Tbsp honey
1 Tbsp olive oil
1-2 Tbsp unseasoned rice vinegar
In a small bowl, whisk together the honey and mustard.
Add the olive oil and whisk again. [side note for the
fluid dynamics crowd: mixing in the oil before the
vinegar helps things stay mixed-- vinegar-before-oil
separates much more rapidly] Now add 1 tbsp of vinegar
and whisk. Taste. If you wish it were more sour, add
more vinegar.
Toss with flavorful greens such as baby spinach or
watercress. A nice serving suggestion is available
here:
http://www.reeza.com/c00kb00k/sd0009.cfm
(Zobby: I know, my French is probably all wrong--
sorry dude, and I welcome corrections)
--Foofus.
From: Zobby
Date: Thu, 23 May 2002 13:40:43 -0400
At 11:09 AM 5/23/2002 -0500, Mr. Rufus Faloofus wrote:
>1 Tbsp Dijon mustard
>1/2 Tbsp honey
>1 Tbsp olive oil
>1-2 Tbsp unseasoned rice vinegar
Have you experimented much with the oil/vinegar ratio?
My girlfriend makes an excellent vinaigrette with 2 parts oil, one part
balsamic vinegar, but many people like it with more oil. I recently read an
article in Cook's Illustrated (which BTW is the best publication on cooking
I have ever purchased) and their testing/tasting lead them to conclude that
4 oil / 1 vinegar was the best combination. I disagree.
>http://www.reeza.com/c00kb00k/sde0009.cfm
>(Zobby: I know, my French is probably all wrong--
> sorry dude, and I welcome corrections)
I have been critical enough, lately. I think I will take a break.
You, OTOH, should feel free to correct my English.
Zobby.
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