Michel Roux: "This is the classic French vinaigrette. Everyone has his or her own take on this simple recipe, adding a pinch of sugar here, some garlic, chopped onion or raw egg yolk there... but all resulting in a dressing that cannot, in a traditional sense, be called a true vinaigrette."
1. Put the mustard in a bowl with salt and pepper to taste. Whisk together, then pour in the vinegar as you whisk.
2. Finally, add the oil in a steady stream, whisking all the time, Taste and adjust the seasoning, and add a few more drops of vinegar if you feel it is needed.
3. This will keep for up to a week in the fridge, in a sealed jar or bottle.
© Michel Roux from Michel Roux’s Sauces, Quadrille, 2009
Parsley sauce
Cumberland sauce
Classic white sauce
Jamie's quick tomato sauce
Cranberry and orange sauce
Gordon’s lasagne
Jamie’s bone-out shoulder roast
Gordon's chilli con carne
Hugh Fearnley-Whittingstall's chicken kievs
Jamie's fish pie
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.