Learn how to make a virgin sauce (sauce vierge) with this video. It is a classic tomato based dressing filled with fresh herbs that will go perfectly with many dishes for the warmer days. FOR MORE SAUCES CHECK OUR NEW SAUCE COURSE:
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🧅🥕INGREDIENTS🥕🧅 ( enough for 4 people)
100 grams /3.4 fluid oz diced ripe tomatoes ( peeled and seeded)
100 ml /3.4 fluid oz virgin oil ( best quality you can get)
1 garlic clove ( pressed)
20 grams /0.7 oz finely diced shallot
1 or 2 tablespoon balsamic vinegar
1 pinch of white sugar
2 tablespoon chopped fresh herbs of your choice ( basil, chervil, parsley, tarragon, chives)’
1 teaspoon crushed coriander seeds
a squeeze of lemon juice optional
salt and black pepper to taste
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: