4 tbsp lemon juice
1 garlic clove, crushed
2 tsp sugar
2 tsp dijon mustard
100 ml olive or sunflower oil
1 salt and pepper
Directions
Put the lemon juice into a bowl and stir in the garlic, sugar and
mustard. Gradually stir in the oil until it begins to thicken and
carry on stirring until the dressing amalgamates. Season to taste
with salt and pepper and leave to stand for a little while before
using.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 1 recipe
Lemon Mustard Dressing Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad
The History of Recipes
Written cooking instructions as an idea can be found far back into history, in fact as far as ancient Egypt, and maybe further still. Interesting though that is, sadly, these old recipes were just primitive pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to food historians is a series of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman cooks were skilled in the use of a good variety of spices and herbs, including some that we all recognise such as basil, mint and parsley. In the 15th century, people returning from the crusades brought back many new foods and herbs from the holy lands, including basil and coriander. These new foods and tastes created an increase in recipe publications, the majority of which are now in private cookery archives. Over the next few hundred years, the powerful and rich houses strove to lay on the most exotic meals, and consequentially the best cooks and their recipe collections could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, testing, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, cook books were starting to become popular mostly as a result of better eduction, more leisure time and having more money to spend. The arrival of TV gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Lemon Mustard Dressing recipe.
