Okay, I'm challenged when it comes to vinaigrettes. My chef is always telling me how easy they are, I do make them at work (when I have to)but while I can get the emulsification, I always feel my flavors are off. Which leads me to my question, anyone have a good recipe? I need proportions, not my chef's look and listen method. He doesn't like the traditional oil to vin ratio (3 to 1), says they're much too oily, and his always taste great so I'm inclined to agree with him.
Any help is appreciated. I always make my own vins (for myself, I'm not that fussy at home), but I'm tired of buying and storing several bottles of (shudder) purchased dressings for Picky.
Thanks, folks!
PJ
Any help is appreciated. I always make my own vins (for myself, I'm not that fussy at home), but I'm tired of buying and storing several bottles of (shudder) purchased dressings for Picky.
Thanks, folks!
PJ
PJ