I never liked salads, but I decided to have a salad night for health. I thought I hated dressing, but when I learned to make an easy vinaigrette, in small enough amounts to only use once... it was great. I've used strawberry jam and mint jelly in it, too. (Mint jelly is much harder to mix in, but it went nicely with a Greek salad.) Basically, once I realized I didn't have to commit to a bottle of dressing that would sit in the fridge for several weeks (at least) and could just have a little fun, I actually started enjoying salad night!
Its so detailed yet easy to follow , thanks for the recipes Adrienne its so nice for beginners. I've been cooking since i was 12 and i love these epicurious videos. Seeing a professional do it helps you learn so much. I feel like they should make an episode of all the chefs making their favorite dishes and desserts ❤.
I've been wanting to make homemade dressings but didn't know where to start so this video is perfect. Thank you so much for posting, and I can't wait to make my first salad using the homemade salad dressing. ❤❤
To weaken onion flavor, add lots of salt to sliced/chopped onions. You can let it sit for 10-15 minutes and rinse the salt out or quicken the process by crushing the onion-salt combination with your fingers, and then rinse the salt out. The onions will be limp and less acidic.
A simple, classic vinaigrette dressing, and not too much, to let the different flavour elements through, is perfect. In the past, foods were often drowned in strong tasting sauces because either the basic ingredients were of poor quality and tasteless (and if you grow your own fruit and vegetables they won't be), or worse, and this is why some extremely strong tasting sauces were invented - the ingredients were going off, and needed disguise. This was quite prevalent in the 18th and 19th centuries. I know some people who have put hot sauce on everything they eat for many years, and they have a real problem tasting anything without it, which is a real shame. They're not wrong, but they miss out on those delicate, exciting flavours that make life so much nicer.
Perfect! Why has it taken so long to find someone to explain the reasons for using certain ingredients for salad dressing? Thank you. Only one question, a traditional Ceasar dressing used with anchovies, can you do a video on making that please?
I think it’s because that’s not the point. If you use less shallot it will still be a strong flavour l, just less of the ingredient. But if you like lots of shallot just want it to be less sharp you can mute the shallot flavour and still eat lots of shallots.