mandryka
pfm Member
Sald days are here again.
Here's what I do -- so you can critique:
1. Pound a bit of garlic in a mortar with salt.
2. Add the best olive oil I can find. Always olive.
3. Add vinegar or lemon juice.
4. Add mustard - mixed Dijon, never powder.
5. Whip it up a bit with a fork.
6. Eat.
I am not happy because of the consistency -- I've not got the knack of creating a thick(ish) emulsion. I think mustard is the emulsifying agent -- should I use powder?
Should I shake it all about in a screw top jar? Should I add a bit of white wine or vermouth? Pale ale? Tea?
I'd be very interested to know if anyone has any good experiences adding things like anchovies and herbs of various kinds.
By the way, there was a fabulous French proverb I once heard about this -- something like, you need five people to make a vinaigrette: a strong man to pound the garlic, a spendthift to add the oil, a wise man to add the vinegar . . . can't remember the details.
Here's what I do -- so you can critique:
1. Pound a bit of garlic in a mortar with salt.
2. Add the best olive oil I can find. Always olive.
3. Add vinegar or lemon juice.
4. Add mustard - mixed Dijon, never powder.
5. Whip it up a bit with a fork.
6. Eat.
I am not happy because of the consistency -- I've not got the knack of creating a thick(ish) emulsion. I think mustard is the emulsifying agent -- should I use powder?
Should I shake it all about in a screw top jar? Should I add a bit of white wine or vermouth? Pale ale? Tea?
I'd be very interested to know if anyone has any good experiences adding things like anchovies and herbs of various kinds.
By the way, there was a fabulous French proverb I once heard about this -- something like, you need five people to make a vinaigrette: a strong man to pound the garlic, a spendthift to add the oil, a wise man to add the vinegar . . . can't remember the details.