A Recipe from Gourmet’s First Issue
August 1, 2014
This is from The Last Touch
No wonder people reverted to those sticky bottled orange salad dressings…..
A real French dressing, well deserving the name, is made as follows:
Put a gill (1/2 standard cup) of vinegar into a quart bottle with 2 1/2 generous tablespoons of salt, 1 of dry mustard (optional) and 1 1/2 teaspoons of pepper. Now, with a darning needle, string a clove of garlic on a long thread, drop the garlic into the vinegar and let the end of the thread dangle outside. Cork the bottle and let it stand for a week, shaking daily. At the end of that time, fish the garlic out and fill the bottle about three-quarters full of good olive oil. Shake thoroughly and taste.
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What’s the measurement for the salt, please? 2 1/2? Sounds delicious! Thanks for sharing.