Simple Vinaigrette 3 tablespoons olive oil 1 tablespoon red wine vinegar Pinch of sea salt 4–5 grinds of black pepper Combine all the ingredients in a small bowl and whisk together vigorously to form an emulsion. Refrigerated, this vinaigrette will keep for 2 weeks. If it separates, re-whisk it to recreate the emulsion. This vinaigrette can be used on all green salads. Use a lighter vinegar (white wine or perhaps an apple cider) when serving with delicate greens, such as mache (lamb’s...
.................................................... MERINGUES .................................................... When making meringues, add the sugar in one tablespoon at a time so that the meringues dont weep when you bake them. .................................................... When whisking the egg whites (or cream) start a mixer on slow, then switch to a faster speed youll avoid getting splattered and the foam will be more stable this way....
