Similar Stories to Get Cooking: Homemade Vinaigrette on Bing News

Not unlike most everyone’s my-way-or-the-highway way of hard-boiling eggs (as I found out a couple of weeks ago after a column on the same), most cooks have their favorite recipe for vinaigrette. More to the point(s), most cooks have their favored ratio of vinegar to oil; their favorite type of oil or of vinegar (depending on each pantry’s hierarchy for either); their preferred method for combining all the ingredients; and — not the least — what flavorings they add to the vinaigrette to distinguish it. Related ArticlesApril 26, 2017 Chef Troy Guard uses his passion for healthy eating to help kids with chronic illnesses April 26, 2017 Get Cooking: My grandmother’s mayonnaise April 25, 2017 Remove the tails in this pink shrimp with grapefruit recipe April 25, 2017 Clafoutis: The rustic French dessert that one-ups a pancake — and it’s healthful April 21, 2017 Baking with spring flowers: lilac sugar and pavlovas I stand above the fray to note that, in truth, only one thing matters in how you (let’s use the correct word) perform your vinaigrette and that it contain some sort of emulsifier: mustard, mayonnaise or honey being the top three.

Topics:  as i   related articlesapril   chef troy guard   cooking   remove   clafoutis   french   baking   fool-proof vinaigrette   cook&rsquo   america&rsquo   kitchen   ingredients   dijon   ground   directions   combine   place   contact bill st john   i   april   red   teaspoon   mustard   works   weeks   greens   cup   small   surface   type   cooks   bowl   pools   salt   shallot   salad   pepper   
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