Is this a recipe for embalming fluid? yuk.



"Jennifer" > wrote in message
...
> The French Chef is gone.
>
> Bon Apetit!
>
> VINAIGRETTE
>
> French Dressing for Green Salads, Combination Salads, and Marinades
>
> The basic French dressing of France is very simple indeed — oil, wine
> vinegar or lemon juice, salt, and pepper; mustard, herbs, and garlic are
> optional. Although dressing will keep for a day or two, it is usually
> best when freshly made.
>
> 1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar
> and lemon juice
> 1/8 teaspoon salt
> Optional: 1/4 to 1/2 teaspoon dry or Dijon mustard
> 6 to 8 tablespoons best-quality olive oil or salad oil
> Fresh ground pepper
> Optional: 1 tablespoon minced shallots or scallions and/or 1/4
> teaspoon dried herbs such as tarragon or basil
>
> Either make the dressing in your empty salad bowl: Beat vinegar or
> vinegar and lemon juice, salt, and optional mustard in bowl to dissolve
> the salt. Then beat in the oil by droplets, and finally the optional
> shallots or scallions, and such seasonings as you feel necessary.
>
> Or place all ingredients in a covered jar, shake vigorously to blend,
> and correct seasoning.
>
>
>
> Makes about 1/2 cup, enough for 2 1/2 to 3 quarts salad greens.
>
>
> The French Chef Cookbook
>
>
>