In France, set in the beautiful Beaujolais region, is Chateau de Longsard where the chatelaine just happens to be my sister-in-law. Alexandra and her husband, Olivier, run the chateau as a B&B welcoming visitors from around the world.
Most nights, dinner is served “en famille” and if there is a salad, this is most likely the dressing you will find upon the greens. I have never really measured the ingredients nor do I think Alex would. We sort of eyeball the proportions. The ingredients are not fancy and the secret to the dressing is (gasp!) Liquid Maggi. Do not leave it out. It’s highly probable that you won’t use it for anything else so your $3.50 bottle will last you a lifetime.
In an approximate proportion of 3:1 combine the oil and vinegar then add the seasonings. I use a large jar to shake it all up. As my friend Amy at ABCD Design suggests, before making a final seasoning adjustment always taste the dressing on a leaf of lettuce for an accurate assessment of it’s true flavor.
- 9 oz -Safflower oil (Light and neutral – olive oil is too heavy.)
- 3 oz -Cider vinegar (Healthful and tasty.)
- 1/4 tsp -Dijon mustard (This will emulsify the dressing and help stabilize it.)
- 3/4 tsp sea salt
- 3/4 tsp sugar
- two or three good shakes of Maggi.
Every so often, I make a large amount of dressing to have on hand. Extra ingredients can be added to a small quantity of the mother dressing as needed. Many things like shallots and garlic will turn bitter if left in the dressing for too long and herbs lose their freshness and zip.
Bon Appetite!
Wow! What a stunning place to live… the dressing sounds great. I rarely eat store bought dressings because it is so easy and delicious to make them at home.
Comment by Elle — September 17, 2009 @ 1:26 PM
It is a stunning place. When Alex and Olivier bought it about 11 years ago it was a big heap but they poured a lot of effort and care into it! Try the dressing but don’t forget the Maggi! Thanks for visiting – come back soon!
Comment by Queen of Cashmere — September 17, 2009 @ 1:40 PM
Oh my – not one but two mentions in a day! Many thanks to you for linking to ABCD.
I am delighted to read this recipe for your *signature* salad dressing. It sounds so terribly delicious, I can not wait to start mixing this up and putting it into my salad dressing répertoire.
Our last name “Dragoo” (originally spelled Dragaud) comes from the French Huguenots Pierre and Elizabeth Tavaude Dragaud who came to America around 1700. I am sure Mr. D will love returning to his “roots” with this dressing -winkwink-
Thanks again for sharing!
xxABCD
Comment by ABC Dragoo — September 18, 2009 @ 3:15 AM
I’m so excited to try this out! I need to plan a trip to Paulina’s for the liquid Maggi! xo Crystal
Comment by Crystal @ Plush Palate — September 19, 2009 @ 6:16 PM
I met you in the grocery store last week- thanks for all the tips, can’t wait to try the dressing!
Comment by Carlye — September 20, 2009 @ 8:12 PM
Thanks for stopping by and commenting! How did your kugel turn out?
Comment by Queen of Cashmere — September 20, 2009 @ 11:46 PM
I like balsamic vinegar in dressing as its quite sweet so you don’t need the sugar or if I want it sweeter I put runny honey. I love to eat salad with melted goats cheese on toast, I rub the toast with garlic and then put honey, then a round of cheese, then more honey and under the grill till it goes brown. Its so delicious melted together and munched with delicious oily garlicky salad, and I do use olive oil even though its heavy. The most delicious honey for this is from my cousin Tim in Gloucestershire, its heather honey which he says is jelly because its pressed out of the comb and contains lots of goodness and is dark and gloopy, I don’t really understand but my God its heaven. And the most divine drink to have with this is Tim’s light refreshing mead. I must remember to order some from him. He is totally bonkers with a mind like a mad professor and comes from a long line of West Country Bee-keepers.
Comment by Pookie — September 22, 2009 @ 3:59 PM