FRENCH VINEGAR RECIPES
BASIC FRENCH VINAIGRETTE RECIPE | EPICURIOUS
This classic dressing is delicious as is, but it's also a perfect template for further embellishments. For ideas on what to add—as well as more recipes and tips—see our [Homemade Salad Dressing Primer](http://origin.stag.epicurious.com/articlesguides/howtocook/primers/salad-dressing).
Provided by Kemp Minifie
Total Time 15 minutes
Cook Time 5 minutes
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
CLASSIC FRENCH VINAIGRETTE | MARTHA STEWART
Simple, bright flavors are the hallmark of this vinaigrette. Toss it with tender, leafy greens and serve as a light side salad.
Provided by Martha Stewart
Categories French Recipes
Number Of Ingredients 7
Steps:
- Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in 1/2 cup extra-virgin olive oil. Season with salt and pepper to taste.
- Store jar in refrigerator if making ahead and shake well before using.
- Serve with 2 large heads Bibb, butter, or romaine lettuce that has been washed and dried well. Tear lettuce leaves into bite-size pieces and toss with dressing.
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Not your ordinary fry, these tangy boardwalk-inspired spuds are soaked in vinegar, refrigerated to allow the natural sugars to develop and then fried to a golden brown finish. Dress the rustic cut potatoes in plenty of vinegar and salt to enhance the already-tangy flavor.
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Total Time 1 hours 35 minutes
Category side-dish
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Total Time 1 hours 35 minutes
Category side-dish
Cuisine american
- Remove the fries onto a cooking rack and raise the oil temperature to 375 degrees F. Fry a second time until the fries are golden brown all over, 2 to 3 more minutes. Toss with the remaining 2 tablespoons vinegar, season with salt and serve.
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A wonderful recipe for chicken featuring balsamic vinegar. What sets this apart from others is the surprise inclusion of that distinctly American condiment, catsup. Together these create a delicious sweet and sour combination. This Cooking Light inspired dish is just 4 points per serving. For Core followers, count 1/2 point per serving for the wine or substitute with additional broth.
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Calories 284.1 per serving
- Otherwise return cover and simmer an additional 5 minutes.
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Reviews 5.0
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Calories 156.2 per serving
- Toss with 2 teaspoons vinegar and salt to taste.
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Reviews 5
Category Salad, Sauce, Side Dish
Cuisine French
Calories 196 kcal per serving
- Put the lid on the jar and mix well. You can use it immediately or it can be kept in a refrigerator for about a week. Pour over your favorite salad.
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CHICKEN WITH VINEGAR RECIPE - NYT COOKING
Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.
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Reviews 4
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Calories 579 per serving
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Reviews 4
Total Time 40 minutes
Calories 579 per serving
- Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.
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