This is considered one of the “mother sauces” of French cooking, and
there really isn’t anything secret or mysterious to making this. Vinaigrettes can be used as marinades and salad dressings, and when you make your own, you can control or eliminate salt,
sugar, transfats, and other things that are best avoided. Also, learning to make your own can save a
bundle on all those bottles of dressings and marinades crowding the fridge.
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| Fresh Herbs are great for vinaigrettes. Edible flowers can be added to your presentation. |
