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 a concept can be tracked far back into ancient history, at least as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that is, in the main part, these old cookbooks were just simple hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to food historians are a few clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius created a collection of scripts describing recipes prepared by the Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main meal and desserts, a very modern way of dining. He also informs us how the ancient chefs made use of a good variety of aromatic flavors, including some familiar names for example bay, rue and parsley. Continuing our culinary historical journey, there were a couple of interesting books dating from the 1300s ; a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that appears on menues today, but instead recipes for the types of meals on the menus of the nobility of that time. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab countries, including spices like coriander, parsley, and rosemary. These new foods and tastes led to an eruption in books on cooking, some of which are kept safe in private libraries. Over the next few hundred years, the upper-class families of the West competed with each other to serve the most extravagent banquests, and as a consequence, the best chefs and their recipes were at a premium. However, it was during the 19th century that fine cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, cookery publications were in high demand, as a result of more people being able to read, people having increased leisure time and having more disposable income. The arrival of TV brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Basic French Vinaigrette recipe.
