Sunday Dinner

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Roasted Beef Tenderloin
served with a Béarnaise Sauce
Pomme Frites

Chocolate Fallen Souffle Cake
served with a Crème Anglaise

All of these good eats and I am sharing this?!  I am a firm believer that a good cook needs to have building blocks in their culinary repretoire.  As good as building blocks are own their own (like roasted beets and caramelized onions), their presence in other recipes can really heighten the overall dish. So before I share a recipe like the salad we are enjoying tonight, I need to share the base that helps to build the salad. And since I use it in many other dishes too, I felt it was important enough to have its own page in my online cookbook.

Sunday Dinner one year ago
Printable Recipe

House Vinaigrette
makes about 2 1/2 cups

1/4 cup Dijon mustard
1/2 cup red wine vinegar
1 1/4-1 1/2 cups Safflower oil

Combine the mustard and vinegar in a blender and blend at medium speed for 15 seconds. With the machine running, slowly drizzle in the oil until the mixture is thick and creamy, like a thin mayonnaise.  The dressing can be stored in an airtight container and refrigerated for up to 2 weeks.  If the dressing separates, use a blender or immersion blender to re-emulsify.

Source: Adapted from Bouchon, by Thomas Keller


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