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 ModuleEdit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags

Popular Articles

  1. Guide to the best sledding hills in NH
    We have tips on finding the best hills, great sleds from the plastic to the high-tech, tubing...
  2. Pets Are People Too
    Maybe pets aren’t actually people, but they can become beloved members of the family — and...
  3. Cabonnay's Culinary Promise
    A new dining experience is almost here.
  4. New Hampshire's Winter Greens
    A Loudon farm is leading a farming revolution.
  5. The Art of Stone Walls
    Stone walls are iconic markers of New Hampshire’s past, but the art of stacking stone is far...
  6. The Healing Horses of Equine Therapy
    Equine therapy offers a range of benefits.
  7. Crafting a Future
    One way to escape from prison is to dig a tunnel through rock and soil with a purloined kitchen...
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags