I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 294/524 (from Julie's count)...but really 659

Monday, February 8, 2010

VEGAN SAUCE VINAIGRETTE [French Dressing]

Maureen's comment about the dressing made in the bowl in France got me reminiscing...

I definitely remember these wonderful freshly made salad dressings - quite tart and not at all sweet (Julia says sugar is 'heresy') - nothing like the bottled 'French' dressings in America...

You start very simply with white wine vinegar...

..add a little bit of salt...

...and (optionally) some dried mustard...

...whisk that until the salt is dissolved...

...add a pinch of black pepper....

...whisk in your oil - Julia recommends a ratio of 3 to 1 - so that's what I used...

...add your herbs - I used parsley, tarragon and basil - just a pinch of each - transfer to a bottle and shake vigorously for 30 seconds - or if you're serving immediately just leave it in the bowl and toss your salad in it...

...this is the BEST - I eat a lot of salad and I don't usually make my own dressings - but obviously I need to, as it is so superior to anything ready-made...

...served this just with some of yesterday's Ciabatta - perfect!

Substitutions:
None

4 comments:

  1. I am so very flattered! I do find that ratio, and using wine vinegar, is not tart. But I am not used to the sugared version.

    That ciabatta looks so nice - it's the 12 hour thing that puts me off a bit.

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  2. hey there!! it will be interesting to see what works as well as what doesn't!!

    love, k

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