Martha Stewart's Cooking School
Dressings and Emulsions
Homemade dressings far outshine any store-bought varieties, and Martha will show you how easy it is to make your own. She starts the lesson with a delicious shallot vinaigrette prepared two ways: whisked directly in the bottom of a salad bowl and shaken in a small jar. She also makes a creamy blue cheese dressing — just the thing for drizzling onto a wedge of iceberg lettuce. And you can make your own mayonnaise, too. Follow Martha’s step-by-step instructions, then use it to prepare the most delectable BLT. Vinaigrette is a versatile sauce that, in its most basic form, consists of nothing more than oil, an acid such as vinegar or citrus juice, and salt and pepper. The traditional proportions are three parts oil to one part acid, but these can be varied according to your taste.If you've never sampled a homemade version, you will discover that the fresh flavors are a revelation. The various components are at once discernible, and blended in with the others to create a balanced whole.Martha starts the lesson with two ways to make delicious shallot vinaigrette...the first directly in the salad bowl and the second in an old fashioned jar. Then she shows how to wash, dry and store salad greens-as she preps a mixed garden salad. Martha shows viewers how easy it is to make aioli and mayonnaise. She uses the mayo to make the perfect BLT sandwich. Also Martha teaches how to make the creamiest blue cheese dressing perfect for a wedge of iceberg lettuce...this is really easy and very delicious.
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