Ingredients
2 tbsp white-wine vinegar or fresh lemon j, uice
1/2 tsp dijon-style mustard
1/3 cup olive oil
1 salt and pepper to taste
Directions
In a bowl whisk together the vinegar, the mustard, and salt and
pepper to taste, add the oil in a stream, whisking, and whisk the
vinaigrette until it is emulsified. Makes about 1/2 cup.
Servings: 2 servings
Basic French Vinaigrette Recipe brought to you by Recipe Ideas
Categories: French; Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into distant history, certainly as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that is, generally, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Progressing into Roman times 25BC a roman called Apicius assembled a number of documents detailing recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were separated into starters, entrees and desserts, something we still use today. Aspicius recounts how the Romans were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the Middle-East, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in recipe books, most of which are kept safe in private libraries. The TV revolution brings us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Basic French Vinaigrette recipe.
