Thomas Keller's Vinaigrette and Two Ways to Serve it Recipe
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Directions
Chef Keller in the Vegetable Garden
years I’ve relied on Julia Child’s “Screw Top Jar” method for making a
vinaigrette which I’ve enhanced with Dijon mustard and a little Garlic. It’s a good salad dressing and I like to
it on hand at all times. But herein
the problem. Inevitably I refrigerate the dressing and when I need to serve
I find it congealed and unusable. I
put it in the microwave which does swift work to liquefy the dressing. But it also serves to heat it which means
needs time to cool. A vicious cycle
there ever was one. So the minute I
Thomas Keller’s recipe for his Vinaigrette in Food and Wine Magazine, I
hooked.
Photo by Food and
Keller, arguably America’s…
View Full Recipe at CHEWING THE FAT