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Why you should refrigerate your cookie dough. Refrigerating your cookie dough before baking serves a few purposes: The dough will be easier to roll out. Think about your favorite cut-out sugar ...
5. Opened Condiments. After being opened, condiments such as mayonnaise, mustard, or ketchup get exposed to air and contaminants. While many of these products contain vinegar and salt — which ...
Store a basic vinaigrette in your fridge and the possibilities are endless. My go-to vinaigrette uses red-wine vinegar, olive oil, grated garlic, chopped shallots, whole-grain mustard, and honey ...
Grab your favorite infused vinegar, such as raspberry or fig balsamic, and combine with a few tablespoons of Dijon mustard. Shake in jar or whisk. It's simple, speedy, and spectacular. Shelf life: 1 week in fridge. Makes 1 1/4 cups
Depending on its nature and intended effect, a glaze may be applied before or after cooking. It may be either sweet or savory (in pâtisserie , the former is known as glaçage ); typical glazes include brushed egg whites , some types of icing , and jam (as in nappage ), and may or may not include butter , sugar , milk , [ 1 ] oil , [ 2 ] and ...
1. Heat the broth in a 1-quart saucepan over medium heat until it's reduced to 1/2 cup. 2. Stir the reduced broth, oil, vinegar, olives, shallots, mustard and black pepper in a small bowl.
1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.
This vinaigrette definitely is full-on savory, so if you need a bit of sweetness to add to your salads, try adding a teaspoon of honey—a little goes a long way!