Nancy2 wrote:

> On Jul 29, 10:00 pm, women club > wrote:
>
>>hello everyone i'm quite new around here and i would like to know what
>>are some best salad dressings?
>
>
>
> Does anyone have a recipe from Europe?
>
> N.
>

Is there some specific type of "European" salad dressing you want? i
have several from Escoffier, and of course the standard vinaigrette
recipe i use is from Julia Child's "Mastering The Art of French Cooking".

Very simple a 1:3 ratio of vinegar to oil

Add leon juice, garlic, mustard, black pepper, minced herbs such as
chives, tarragon, basil, oregano, thyme to taste. Make it as simple or
complex as you like, i add finely minced shallots, and one trick i
learned is that, if using immediately i add a pinch of sugar if its
going to sit for an hour or more before use i omit the sugar.

I prefer a raw, unpastruized apple cider vinegar, but that's just my
personal taste, use whatever vinegar you like. I am one of those weird
folk that do not like olive oil, but walnut oil is very good in a
vinaigrette, and i commonly use canola oil, but occasionally avocado or
grape seed oil.

Sauce ravigote adds chopped capers to the above, vinaigrette a la creme
adds a few tbs. of whipping creme. Sauce moutard omits the vinegar,
substitutes boiling water for the oil and adds mustard.

LEt me know if you would like more precise instructions.
--
JL