- Home
- Pasta
- How To make Tarragon Vanilla Salad Dressing
How To make Tarragon Vanilla Salad Dressing
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
How to make a vinaigrette
When making a vinaigrette, you need to find a balance between the oil and the vinegar. Most vinaigrette tend to be made up of 1/3 vinegar to 2/3 oil. Begin by mixing together the vinegar, mustard, salt and pepper. Mix well to combine the mustard and the vinegar and then begin whisking in the oil. Whisk to create an emulsion and check the seasoning.
Arugula and Fennel Salad Recipe
INGREDIENTS: Equal parts arugula and fennel, balsamic vinaigrette, salt + pepper
Mix together, toss it well, and serve! So delicious!
Remember, you can get a FREE ISSUE of our publication - La Belle France - which reviews the hotel, dining, and country retreat scene in France. Go to and enter your email address into the top left corner box. Merci Beaucoup!
We really would love to hear about your culinary experiences! Comment below and LIKE us.
SUBSCRIBE to us today!
Grape, Almond, and Fennel Salad with Vanilla-Grape Vinaigrette
Recipe at:
Grapes are the ultimate hand-to-mouth fruit, a wholesome snack that needs no peeling, slicing or coring. But for cooks looking to make an impression, grapes have other traits to exploit. They're juicy, so why not juice them? A fresh grape puree, strained and reduced, contributes a desirable body and sweetness to a salad dressing. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel prepares a Grape, Toasted Almond, and Shaved Fennel Salad with Vanilla-Grape Vinaigrette.
Recipe for tarragon and lemon chicken, We're hungry!
For this Terragon and lemon chicken dish On a faim has mixed 5 minutes of preparation with 1 1/5 hours of patience until you get a homestyle dish. generous, tender, melt in your mouth and fragrant!
Leftovers? try them in a soup by cooking vermicelli noodles in the bouillon and add the leftover chicken bits.
Download the recipe for terragon and lemon chicken:
Click on the different steps of the video to watch any part as many times as you'd like.
Welcome to les Zaffamés! Come devour our videos, inspired by good French homestyle cuisine for today's tastebuds. Join the'affamés community, enjoy our feed on Facebook et Twitter, and most importantly, SIGN UP FOR OUR Youtube CHANNEL!!
TWITTER: @LesZaffames
If you would like to become a Zaffamés partner, don't hesitate to contact us at: contact@Leszaffames.com
TWITTER: @LesZaffames
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
Rainbow Trout with Shiitakes, Tarragon & Vanilla Bean Shrimp Vinaigrette | Chef Michael Adams
Rainbow Trout with Shiitakes, Sweet Corn, Tarragon and Vanilla Bean Shrimp Vinaigrette | Welcome to The Chef's Kitchen Restaurant Edition. We're here at Nordon Preferred Kitchens Equipment Studios joining us is Chef Michael Adams of Historic Hotel Bethlehem. He will be making Rainbow Trout with Shiitakes, Sweet Corn, Tarragon and Vanilla Bean Shrimp Vinaigrette. Chef Adams stuffs this Rainbow Trout with an incredible shrimp mousse, then finishes off with a delicate vanilla shrimp vinaigrette. Also in the kitchen is Nordon, PKE's Corporate Chef Mark Seyboth and Matthew Célérier of Unis Star Imports for a Chateau La Croix de Roche wine tasting.
For Recipes from the NATION’S TOP CHEFS visit:
Like Us on Facebook:
Follow Us on Instagram:
Chef Michael Adams:
SUBSCRIBE and hit that NOTIFICATION BELL for more easy and delicious recipes:
#thechefskitchen #nationstopchefs #cookingTV