Vinaigrette Quotes

The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.

I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.

What I love about the term 'salad' is that it can appear in so many different forms and says a lot about the cook. It could be a simple as fresh green lettuces tossed with a basic vinaigrette, or it could be as hearty as a couscous salad with grilled shrimp.

[I] had gotten to the point where I simply could not make a bad vinaigrette, this was not exactly the stuff of drama. (Even now, I cannot believe Mark would want to risk losing that vinaigrette. You just don't bump into vinaigrettes that good.)

A dressing is not a compote A dressing is not a custard It consists of pepper and salt, Vinegar, oil and mustard.

From salad dressings all blessings flow.

I'm pretty awesome at making salad dressings.

There are two proper ways to use garlic: pounding and blooming. Neither involves a press, which is little more than a torture device for a beloved ingredient, smushing it up into watery squiggles of inconsistent size that will never cook evenly or vanish into a vinaigrette. If you have one, throw it away!