MobiRecipe

How To make Tarragon Vanilla Salad Dressing

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Ingredients
1 1/2
teaspoon
garlic, crushed
1
teaspoon
mustard, dijon-style
1
tablespoon
tarragon, fresh, chopped
1
tablespoon
oregano, fresh, chopped
1
tablespoon
basil, fresh, chopped
2
tablespoon
parsley, fresh, chopped
1 1/2
teaspoon
sugar
1/2
teaspoon
vanilla extract
1
tablespoon
lemon juice, fresh
1/2
teaspoon
salt
1

tabasco sauce, to taste, or 1 chile, fresh, minced
1

pepper, freshly ground, to taste
1
cup
buttermilk
1
cup
yogurt, nonfat, or low-fat, plain, or low-fat mayonnaise

Directions:
In a medium bowl, combine all ingredients, whisking until smooth. Adjust the seasoning with additional salt and/or lemon juice. Refrigerate until needed. The flavor improves on standing. The dressing will keep for up to a week.
Yield: About 2 1/2 cups.

How To make Tarragon Vanilla Salad Dressing's Videos

French cheese video: St Andre, red grapes and cashews salad with balsamic vinegar

French cheese video with St. Andre
Ingredients for salad (serves 4)

12 ozSt. Andre cheese
8 ozseedless red grapes
1 oz fresh tarragon chopped
1baguette (sliced and toasted)
1 tbsp 20 year balsamic vinegar
1 tbspPort wine vinaigrette
3-4 tbspcashews, roasted

Ingredients for Port wine vinaigrette (yields 1 quart)

1 cup olive oil
1 cup vegetable oil
1 cup red wine vinegar
½ cupport wine
4 tbspDijon mustard
to tastesalt and pepper
4 clovesgarlic

Directions for salad

Slice the red grapes and put in a bowl with chopped tarragon. Add roasted chopped cashews. Mix in the Port wine vinaigrette.

Directions for Port wine vinaigrette

Put all ingredients in a blender accept the olive and vegetable oils. Blend until smooth. Then add the vegetable and olive oil and mix well until smooth again. Taste vinaigrette and season.

Plating instruction

Put slices of St. Andre on the toasted baguette slices, and add some grape salad. For decoration use tarragon, and drizzle some extra Port wine vinaigrette and some of the 20 year balsamic vinegar around the plate.

For the ingredients and more recipes and videos:
iledefrancecheese.com

How to make Ranch Dressing | Byron Talbott

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Song: Coming Up (Acoustic Instrumental)
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KITCHEN EQUIPMENT:
Shun Kaji Chef Knife:
Boos Maple Cutting Board:
Pepper Grinder:
Mini Carafe:

INGREDIENTS:
3/4 cup Vegetable oil (salad oil)
2 egg yolks
1 Tbsp Dijon mustard
1-2 Tbsp Cold Water
2 Tbsp White Vinegar (White wine, Champagne, or Distilled)
1 Tbsp Chopped Chervil
1 Tbsp Chopped Thyme
1 Tbsp Chopped Parsley
1 Tbsp Chopped Tarragon (optional)
1 Tbsp Chopped Dill (optional)
Salt & Pepper to taste

Thanks for watching!!!

Cooking Tutorial with Biltmore Traditions: Tarragon Chicken Salad/Chocolate Dipped Meringue Bites

We cook two recipes this week and see if they're worth the effort! Will it be time for tea or just time for a nap?!

Look by KV Creative Commons — Attribution 4.0 International — CC BY 4.0 creativecommons.org/licenses/by/4.0/ Music promoted by Audio Library

Green Goddess Dressing

This is the kind of Green Goddess dressing you actually want to eat -- no mayo, not too much garlic, and loaded with fresh herbs and avocado. SUBSCRIBE TO FOOD52 ►►

INGREDIENT LIST (Makes: around 2 cups):
1/2 medium ripe avocado
3 tablespoons white wine vinegar
1 garlic clove, finely chopped
2 oil-packed anchovies, very finely chopped
1/4 teaspoon sugar
1 teaspoon lemon juice
1 teaspoon lime juice
3/4 cup olive oil
1/4 cup heavy cream
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
1 tablespoon chopped shallot
Salt and pepper

FULL RECIPE HERE ►►

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As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

Lemon French Dressing

Eating more salads, but still want some dressing. This Lemon French Dressing is an easy one. I don't know the calorie for this, but it is more like a vinaigrette dressing. I may try it again adding herbs like Tarragon, for now this is the a basic dressing found in an old cook book, Cooking for American Homemaking. It was part of the Culinary Arts Institute Encyclopedic Cookbook, published in 1964

Lemon French Dressing Recipe
1/2 teaspoon Salt
Few Sprinkles of Cayenne Pepper (you can add more for your personal tasted)
1/2 cup of Olive Oil
1/2 cup of Lemon Juice
few pieces of lemon skin
2 tablespoons of Honey (more or less for personal taste)
Add all ingredients in a bottle and shake.
If you store it in the fridge, the oil will separate so it will need to be shaken again.

Music: epidemicsound.com

Tarragon and Vanilla Bean Shrimp Vinaigrette | Chef Michael Adams | Tips & Techniques

Calling this salad dressing a revelation is a little much, but kinda on point! ????

✅Shrimp Vanilla Bean Vinaigrette Ingredients :
2 cups shrimp shells
2 cup water
2 each shallots
½ cup carrots
2 cups neutral oil
1 cup champagne vinegar
½ vanilla bean
¼ cup honey
Chives
Salt & pepper to taste
✅Method:
In a hot sautee pan add 3 T neutral oil. Add the shrimp shells. Add the carrots, shallots. Sweat for 5 minutes. Add water & vanilla bean. Simmer 10 minutes. Strain & let cool. In a blender add the shrimp jus, champagne vinegar, honey & salt & pepper. Emulsify the neutral oil.

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