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VINAIGRETTE AND ITS DERIVATIVES

VINAIGRETTE AND ITS DERIVATIVES. ¾ l. Olive oil ¼ L. Vinegar Salt. PRE-PROCESSING. A. Prepare the ingredients and utensils. Mix the salt and vinegar. Emulsified with a thin stream of oil while beating. (A) More onion, parsley, peppers, capers and gherkins. MATERIAL. B.

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VINAIGRETTE AND ITS DERIVATIVES

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  1. VINAIGRETTE AND ITS DERIVATIVES ¾ l. Olive oil ¼ L. Vinegar Salt PRE-PROCESSING A Prepare the ingredients and utensils. Mix the salt and vinegar. Emulsified with a thin stream of oil while beating. (A) More onion, parsley, peppers, capers and gherkins. MATERIAL B Pan or bowl of unchanged material, sticks, onion-board and knife MAKING: Rectify seasoning and eat or keep cold. Beat again whenever necessary to emulsify the sauce. APLICATIONS: As a basis to make other sauces. For garnish and accompany usually cold foods

  2. DERIVED Cucumber, hard egg, capers, onion and parsley RAVIGOTE SAUCE Mustard, pepper and Perrins sauce FRENCH VINAIGRETTE SAUCE VINAIGRETTE Crab mashed and diced shrimp PÉCHEUR SAUCE Nowadays the use of various aromatic vinegars, virgin oils and other minced, make a custom character THE NAME WILL BE THAT THE AUTHOR WISHES

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