Champagne Vinaigrette




From Chez Boucher Cooking School in Hampton Serves 12 1 teaspoon Dijon mustard 1 egg yolk, coddled 1 teaspoon salt 1 clove garlic, minced 1 shallot, minced 1 teaspoon herb d' Provence 3 tablespoons Champagne vinegar 6 tablespoons olive oil Place the mustard, egg yolk, seasonings and vinegar in a medium mixing bowl and whisk together. Rest for fifteen minutes, then whisk oil very slowly at first to emulsify. <b>French Terms</b> Chiffonade: To cut into "ribbons' tuille SAbayonne Maltaise Amuse Bouche Herbs D' Provence Coulis puree of itself Tourneau football cut with seven sides. Mise en place <i>Read more about the Chez Boucher Cooking School in the April issue's "Cuisine" section.</i> Edit Module
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