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Post by GitteK on Jun 15, 2007 22:56:07 GMT -5
You know the thick, creamy dressing they served on salads and crudités ? I have found some really good recipes on French cookingsites that I want to share. I have tried the first one. I did the unthinkable: added a wee bit sugar. And I KNOW that Truffaut will flog me for it, but still it rounded off the taste, I think.
1. Vinaigrette à la moutarde 1 teaspoon (5 ml) vinegar 2 soupspoon (30 ml) mayonnaise 1 soupspoon (15 ml) youghurt (I used the Greek type 10%) 1 teaspoon (5 ml) Dijon mustard (I took a little more) 1 soupspoon (15 ml) olive oil salt and pepper
Put vinegar into small bowl, add mayonnaise and mix. Add youghurt and mustard Add oil and mix well Season with salt and pepper
2. Vinaigrette à la moutarde ancienne, à l'ail et au miel ½ clove of garlic 1 soupspoon honey, e.g. acacia 1 soupspoon mustard à l'ancienne (= coarse, with whole grains) 2 soupspoon freshly squeezed lemon juice 5 soupspoon olive oil
Mix !
3. Vinaigrette à la moutarde de Dijon 1 egg yolk (pasteurized) 1 soupspoon Dijon mustard 1 teaspoon vinegar 1 cup olive oil "un soupcon" (a tiny little bit) cream to soften the taste
Mix in the above mentioned order. (I would add some salt and pepper ?)
Bonne dégustation !!
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Post by Becky (Berkeleytravelers) on Jun 15, 2007 23:24:00 GMT -5
These look great - thanks!
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Post by geordy on Jun 16, 2007 7:54:11 GMT -5
I make my own version with good mustard, olive oil, vinegar, a little garlic, s & p, a bit of parsley. Never thought of doing it creamy...I'm going to try that! Of course very soon you'll be trying the REAL THING!!!!
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Post by Truffaut on Jun 16, 2007 8:45:22 GMT -5
Gitte, there's nothing wrong with a little sugar in dressing. The only thing I'd say is to be sure and mix all the ingredients, then slowly add the oil at the end, whisking quickly, to create an emulsion. The dressing won't separate so easily that way, and will get thick enough to coat vegetables. We've got piles of lettuce growing along the side of the house, maybe I'll cut some today and whip up one of your dressings!
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Post by andi on Jun 16, 2007 9:17:09 GMT -5
Gitte, those sound easy to make and yummy. I know you are busy but do you have any recipes for a light French salad dresssing that is clear or almost clear for hubby, he doesn't really do the creamy kind?
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Post by annettecinca on Jun 16, 2007 9:45:04 GMT -5
Gitte, I tried the first recipe of yours when you posted it on TA, and it is a nice vinaigrette. Thanks for posting the additional ones, I'll try them
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