Julia Child Un Par Un: SAUCE VINAIGRETTE🌞

[justaprogressive]

SAUCE VINAIGRETTE
[French Dressing]

For: salads and simple marinades



The basic French dressing of France is a mixture of good wine
vinegar, good oil, salt, pepper, fresh green herbs in season, and
mustard if you like it. Garlic is employed usually only in southern
France. Worcestershire, curry, cheese, and tomato flavorings are not
French additions, and sugar is heresy.

The usual proportion of vinegar to oil is one to three, but you
should establish your own relationship. Lemon juice or a mixture of
lemon and vinegar may be used, and the oil may be a tasteless salad
oil, or olive oil. For salads, make the dressing in the empty bowl or
a jar, so that all ingredients are well blended and flavored before the
salad is mixed with the dressing. And be sure the salad greens are
perfectly dry so the dressing will adhere to the leaves. Salad
dressings are always best when freshly made; if they stand around
for several days they tend to acquire a rancid taste.

For about 1/2 cup
1 1/2 to 2 Tb good wine vinegar or a mixture of vinegar and
lemon juice
1/8 tsp salt
Optional: 1/4 tsp dry mustard
6 Tb salad oil or olive oil
Big pinch of pepper

Either beat the vinegar or lemon juice in a bowl with the salt and
optional mustard until the salt is dissolved, then beat in the oil by
droplets, and season with pepper, or place all ingredients in a
screw-top jar and shake vigorously for 30 seconds to blend
thoroughly.




Optional: 1 to 2 Tb minced green herbs, such as parsley,
chives, tarragon, basil; or pinch of dried herbs.

Stir in the optional herbs and correct seasoning just before
dressing the salad.

VARIATIONS




Sauce Ravigote
[Vinaigrette with Herbs, Capers, and Onion]

For: cold or hot boiled beef, boiled chicken, boiled fish, pig’s
feet, calf’s head, and vegetables

1 cup vinaigrette
1 tsp chopped capers
1 tsp very finely minced shallot or green onions
2 Tb minced fresh green herbs, parsley, chives, tarragon,
chervil, or parsley only

Stir all the ingredients into the vinaigrette and taste for seasoning.



Vinaigrette a la Créme
[Sour Cream Dressing—Dill Sauce]

For: cold eggs, vegetables, and cold or hot fish

1 egg yolk
4 Tb whipping cream or sour cream
1/2 cup vinaigrette
Lemon juice to taste
2 Tb minced fresh green herbs, parsley, chives, tarragon,
chervil, burnet, or just dill

Beat the egg yolk and cream in a bowl until thoroughly blended.
Then beat in the vinaigrette in a stream of droplets as though
making a mayonnaise. Season to taste with lemon juice, and stir
in the herbs.



Sauce Moutarde
[Cold Mustard Sauce with Herbs]

For: cold beef, pork, and vegetables

2 Tb prepared mustard, preferably the strong Dijon type
3 Tb boiling water

Rinse a small mixing bowl in hot water. Add the mustard and beat
with a wire whip, adding the water by droplets.

1/3 to 1/2 cup olive oil or salad oil

Again by droplets, beat in the olive oil to make a thick, creamy
sauce.

Salt and pepper

Lemon juice

1 to 2 Tb parsley or minced fresh green herbs
Beat in salt, pepper, and lemon juice to taste.
Then beat in the herbs.

From "Mastering the Art of French Cooking Vol. 1"
https://www.goodreads.com/book/show/13014550-mastering-the-art-of-french-cooking-volume-1

Now your salads will have panache!

[ProfessorGAC]

1. Those Sound Good

I like the addition of mustard to these.
I tend to go heavier on vinegar & lighter on the oil, though.

[justaprogressive]

2. me as well!

I like a lemon/lime citrus infused vinaigrette as well!

[ProfessorGAC]

3. Makes Sense

I'm very partial to lime, so I'd probably use that.
I use juice of one lime & lemongrass is my Thai curry. If I can't get lemongrass, it's 2 limes.
I use 3 limes in my taco meat/veggie mix.
When I say I'm partial to lime, I'm not kidding.

[justaprogressive]

4. Limes and I

go way back!