When I prepare vinaigrette, I always use the same basic technique: first the vinegar (or another acid liquid like lemon juice), some salt, a spoonful of Dijon mustard and then I add oil little by ...
I use the dry mix in a ranch chicken recipe. I would like to make my own version from scratch. How would I go about trying to duplicate there recipe so to speak? I've looked at the list of ingredients ...
Started a new job and walked in to some vinaigrettes that are 2-4 weeks old, some of which contain raw egg. Obviously, I'm a little concerned. How long can a vinny last with raw egg?