July 22, 2010

Vinaigrette a la Nora Ephron

Mix 2 tablespoons Grey Poupon mustard with 2 tablespoons red wine vinegar.
Whisking constantly,  add 6 tablespoons extra virgin olive oil, until creamy.

Actually, I've been making it so long, I forgot about the red wine vinegar. I've always used organic apple cider vinegar. And Melissa D'Arabian shared a secret, that when making his vinaigrette, a Parisian cafe owner added a few drops of soy sauce as a secret ingredient. Here's that link.

You can always make it more complex, adding minced garlic, minced shallots, fresh herbs you love. I always return to the basic and enjoy it with champagne vinegar and even the subtlety of rice wine vinegar. Leave out the vinegar, add lemon juice and grate Parmesan. Variations and flavors are endless.

For my taste this simple recipe means I never have to buy a bottle of dressing.

Based on a recipe in HEARTBURN, by Nora Ephron

2 comments:

Suzi said...

Soy sauce is a BRILLIANT and unexpected idea!

If I'm in an Asian sorta mood, I may add a few drops of toasted sesame oil and a couple grates of ginger.

If you like the lemon version... try orange (add the zest) for a little kick. REALLY good if you add dried cranberries. There's an affinity there -- orange and cranberries.

Lemon & its zest + Rosemary + Olive Oil + S & P = one of the best marinades for chicken I've ever had!

I know that balsamic vinegar and berries are good... what about with PEACHES? On spinach? with Peacans? Ohh, I should try this!

TheRedDogInn may need a sister blog to fuel my inner foodie!

Vicki said...

Go Suzi! Start that sistah blog.

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