I was looking on how to explain clearly how to make French Vinaigrette and I found this great recipe by David Lebovitz.
David Lebowitz has appeared on national television programs such as Gourmet's magazine Diary of a Foodie on PBS, the Discovery Channel, NBC's Today show and Bizarre Foods with Andrew Zimmern on the Travel Channel
His latest book, The Sweet Life in Paris is a food-based memoir, filled with humorous and delicious stories about Paris with French-inspired recipes that are both sweet and savory.
David has been living in Paris since 2002.
How to Make French Vinaigrette
One assumption that I'm going to make about the French is that they're not afraid to make things au pif, or "by the nose".
I don't know if a precise recipe for sauce vinaigrette actually exists. But if there is, I bet few people follow it very closely. And Romain is no different from his compatriots when it comes to recipes, and rules.
They are both for other people—and don't apply to him.
Vinaigrette is just one of those things. It's a few simple ingredients which come together so well, when done right. Anyone can make it: you just pour, stir, marinate, then taste until it's just right. But the salad dressings in France always taste better to me than elsewhere. So thought I'd follow Romain when he made a true vinaigrette. He was surprised at the idea of measuring anything, so I follow him through the steps, taking a few notes along with way (see Recipe, at the end) and along the way, I learned two French secrets for a great salad dressing.
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