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My favorite French recipe, the one I use every week–if not every day–is deceptively simple. But once you begin using it, you’ll never be able to go back. There aren’t any precise measurements, but that’s what makes it special: add a little bit of this, a pinch of that, to adjust the recipe to your preferences.
I never knew how to make a delicious vinaigrette à la moutarde until my mother-in-law showed me. Now I never buy the store bought stuff, because it just isn’t as tasty.
All you need is: quelques gousses d’ail (several garlic cloves), du vinaigre balsamique (balsamic vinegar),du vinaigre de cidre (apple cider vinegar), de l’huile végétale (vegetable oil; olive oil is often too dense/heavy), des échalotes (shallots), de la moutarde de Dijon (Dijon mustard), du miel (honey), du sel (salt), et du poivre (pepper).
Mettez quelques gousses d’ail (entières ou coupées) et des échalotes coupées dans un shaker ou un bocal hermétique. Mélangez le sel, le miel, et la moutarde dans les deux vinaigres dans le shaker. Ajoutez doucement l’huile et le poivre. Mélangez .
Put several garlic cloves (whole or chopped) in a salad shaker or a closed container. Mix the salt, honey, and mustard in the two vinegars in the container. Slowly add the oil and the pepper. Shake.
As I said, the exact measures can be determined by your own preferences (taste as you go). Typically, you want double the amount of oil to the amount of vinegar (divided equally between balsamic and apple cider). If you want your dressing a little spicier, add more mustard (if you can find the French brand Maille, use this!). If, however, you like it a bit sweeter, add a little more honey. Make sure you make the dressing in a large enough container where you can store it for the week. As you keep the dressing with the garlic and shallots, the flavor will mature over time.