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Spiced Vinaigrette Recipe
 
Recipe
PhotosChef's Recipes
 
 
Spiced Vinaigrette
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Flavors of France
Total time: less than 15 minutes
Preparation time: A few minutes
Difficulty: Easy
Chef's Note
The quantities specified for this vinaigrette are intentionally large; you can keep the rest in a closed bottle in the refrigerator for 10 days or so. It is a wonderful accompaniment for salads, cold chicken, etc...
Ingredients
Ingredients
- Juice of 3 lemons
- 15 ml (1 tbsp.) salt
- 1.5 g (big pinch) pepper
- 15 ml (1 tbsp.) Dijon mustard
- 1 egg yolk
- 250 ml (1 cup) Canola oil
- 750 ml (3 cups) Olive Oil
- 250 ml (1 cup) warm chicken stock
- 1 g (pinch) Curry powder
- 1 g (pinch) Four Spice Blend (Quatre-épices)
- 1 g (pinch) powdered saffron
Method
  1. Place all the ingredients except the stock in a glass bowl; emulsify; add the warm white chicken stock at the end.
 
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