tag:blogger.com,1999:blog-6862657584005341581.post3799120557866467345..comments2024-03-22T18:18:40.689+11:00Comments on A la mode frangourou: Simply perfectSophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6862657584005341581.post-4924980423070890492011-08-07T08:05:47.948+10:002011-08-07T08:05:47.948+10:00And thank _you_, Kaye!And thank _you_, Kaye!Sophie Massonhttp://www.sophiemasson.orgnoreply@blogger.comtag:blogger.com,1999:blog-6862657584005341581.post-74745688015882577312011-08-06T11:11:05.079+10:002011-08-06T11:11:05.079+10:00Thank you, Sophie. I love your window into French ...Thank you, Sophie. I love your window into French food.Kayehttp://smileystoriesbyk.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6862657584005341581.post-41656045423558331452011-08-06T07:29:49.880+10:002011-08-06T07:29:49.880+10:00For the vinaigrette above, I use two tablespoons o...For the vinaigrette above, I use two tablespoons of extra virgin olive oil, one and a half tablespoons of white balsamic vinegar and a half-teaspoon of Dijon mustard, shake it up in a jar--et voila! I do not use salt in the vinaigrette(the mustard takes care of that) but sometimes add pepper. If I'm using more acidic vinegars, such as red wine vinegar or cider vinegar, rather than balsamic, I add less of it--one tablespoon vinegar to two of olive oil.Sophie Massonhttp://www.sophiemasson.orgnoreply@blogger.comtag:blogger.com,1999:blog-6862657584005341581.post-86754402527407014202011-08-06T07:19:25.758+10:002011-08-06T07:19:25.758+10:00Nice one Sophie. I've always been stumped by h...Nice one Sophie. I've always been stumped by how to make vinaigrette. What are your quantities for the ingredients above. Thanks.Kayehttp://smileystoriesbyk.blogspot.comnoreply@blogger.com