|
VINEGRETTES-TOUTES-SAVEURS From sweet and tangy to hot and spicy, dressings add zip to vegetables and salads. Just a few spoonfuls can turn a simple meal into a feast. The basic recipe couldn’t be easier: 1 part vinegar to 2 parts oil. Then customize it to your fancy! This summer combine new colours and flavours and create unique dressings like a chef. Create your own original combinations
|
|
*Given their pronounced flavour, these oils can overpower a dressing, so they should be combined with milder tasting oils like canola and sunflower. Did you know? Dressings made with olive oil congeal if kept in the fridge. So it’s best to whip them up just before using them. Dressings with too much oil compared to their vinegar content or with too many egg yolks may also congeal at cooler temperatures. For more refreshing salad and dressing ideas, check out All Recipes and discover cumin, hazelnut or citrus dressings. Bon appétit! |
|
Oils |
Olive, canola, sunflower, peanut, grape seed oil, sesame*, walnut*, hazelnut* |
|
Vinegars |
Balsamic, red wine, white wine, raspberry, rosemary, tarragon |
|
Juices/liquids |
Lemon, lime or grapefruit juice, cream, cold tea, soya sauce, tamari sauce, hoisin sauce, fish sauce (nuoc mam) |
|
Spices/condiments |
Basil, tarragon, thyme, mint, chives, salt and pepper, garlic, shallot, ginger, Dijon mustard, tarragon mustard, white wine mustard, herb mustard |
|
Touch of sweetness |
Honey, maple syrup, brown sugar |