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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 ...
Look in your fridge. Do you have a bag of soggy, leafy greens tucked somewhere in the produce bin? This happens to me too. Often. To make longer-lasting bagged salads and greens, a Reddit thread ...
It's a classic tale: You have last-minute guests coming over for dinner or a bake sale fundraiser you didn't find out about until the night before—and now you need to concoct some tasty treats ...
Vinaigrette (/ ˌ v ɪ n ɪ ˈ ɡ r ɛ t / VIN-ih-GRET, French: [vinɛɡʁɛt] ⓘ) is made by mixing an edible oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, [1] but can also be used as a marinade.
In your pint jar with a tight fitting lid, put in the honey, mustard, salt, pepper, garlic clove, dried basil and vinegar. Tighten on your lid well and shake shake shake for about 1 minute. You may need to stir the bottom of the jar after a minute to loosen any salt or honey that is being stubborn. Shake some more if this happens.
In a bowl, whisk all ingredients well. Alternative: pour all ingredients into glass jar with sealable lid and shake well. Tip: Colonel Mustard: Mustard is one of the most versatile condiments.
In her semi-autobiographical 1983 novel Heartburn, Nora Ephron's protagonist describes the recipe for an ideal vinaigrette as "mix two tablespoons of Grey Poupon mustard with two tablespoons good red wine vinegar. Then, whisking constantly with a fork, slowly add six tablespoons olive oil, until the vinaigrette is thick and creamy; this makes a ...
As far as food in the freezer, an appliance thermometer kept in the freezer should read 40 degrees or below when you’re checking . If it does, your food is fine. If it does, your food is fine.