Small Bowl of Vinaigrette Provençale

Vinaigrette Provençale


France, Provence   -   Vinaigrette Provençale
Makes:
Effort:
Sched:
DoAhead:  		 3/4 cup
*
10 min
Yes		 This is a standard salad dressing (also used on chicken, etc.) in southern France. See Oil / Vinegar for comments on the ratio.

1/2
1/4
3
3
3
2/3
1/3
c
c
cl


t
t
Olive Oil, ExtV (1)
Wine Vinegar, red (1)
Garlic
Summer Savory Sprig (2)
Basil Leaf
Salt
Pepper
Make:   -   (10 min)
  1. Crush Garlic Cloves moderately with the side of your prep knife.
  2. Strip leaves and tips of Savory from the hard stems. with Basil and chop fine.
  3. Mix All Items together well. Put in a jar so you can shake it up before use.
NOTES:

  1. Oil / Vinegar

      The pattern recipe calls for a 4 to 1 ratio of Oil to Vinegar, often claimed to be the standard in France - but - Mapie, Countess de Toulouse-Lautrec, calls for 1 to 1, fairly typical in Spain and California. She certainly should know, but her style is of the French people, not expensive Chefs and Gourmets. Here in Los Angeles, world capital of international cuisines, a 2 to 1 ratio is about the most oily we can tolarate, so that's what I've called for - but mix to your own preference.

  2. Summer Savory:

      This is easily available to me, but if you can't get it in your city, feel free to use Marjoram, or even Oregano.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
fjv_vinprov1 140614 pkia258   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.