Parisian Vinaigrette

Perfect for dressing a little frisee aux lardons, a tried and true Parisian bistro classic. For the salad you simply take frisee, washed and diced and add diced bacon and hard boiled eggs cut in half lengthwise.

Parisian Vinaigrette

Recipe courtesy of Laurent Sainsot

• 2 T. red wine vinegar
• 5 T. sunflower oil
•  salt & pepper
• chopped flat parsley
• 1 shallot chopped thin
• 1 T. Dijon mustard

Shake or whip or just mix with a fork…..it’s vinaigrette, which I use with any salad. The magic? Add 10 drops of Bovril or Viandox seasoning.

Viandox is a salty sauce available at grocery stores in France with a little meat extract favoring called MSG. It was developed by a process invented by Justus von Liebig.  It is now produced by the company Unilever , which markets it under the brand Knorr. Like the soy sauce, it can be used as table seasoning. This condiment can also enhance the flavor of sauces such as dressings.  The ingredients are: water , salt , extract of yeast , coloring: caramel (E150a – E150c), soy sauce (water, soybeans, wheat, salt), flavor enhancers : monosodium glutamate from sodium inosinate and sodium guanylate, acidifying : citric acid and lactic acid, extract of beef extract, spices (fenugreek, lovage), flavorings (including celery).