Sauce Gribiche

Sauce Gribiche

One central reason for the beloved quality of French food is the sauces: the range of flavor and intensities is a treasure trove for us. There is, sadly, a little reluctance to go treasure hunting. Truth is, we are all too often in a fast food mood. We are having...
Inventing Your Own Dips

Inventing Your Own Dips

  You’re about to make a dip. What are you going to use. Onion soup mix in sour cream? Please, take a moment. Look at the post “Not Your Mother’s Onion Dip from Diane Morgan” published on April 17, 2014. There the base is sour cream but also mayo with some...
Supercharged Mayonnaise

Supercharged Mayonnaise

        Mayonnaise is almost as important to sandwiches as bread. It’s automatic that we spread mayo on that bread, or incorporate it into a salad filling: chicken salad, tuna salad, ham salad, … Mayo from the store is a good product....
Salmon Dip with That Leftover Salmon

Salmon Dip with That Leftover Salmon

  The nightmare is always the same. I am hungry, I go downstairs to the refrigerator, open the door, and there it all is. The fridge is filled with stacks of one overpowering awful, disgraceful dish. Salmon cakes. The only thing you can make with leftover salmon....

Homemade Mayonnaise

The easy way to get mayonnaise is to open the jar. The better way is to make it yourself. Why bother? Taste, quality, texture, and just that wonderful satisfaction that you’ve done everything, yes everything, yourself. Jar mayo can be good, but the store-bought...