How to Make Fricos Appetizer Dressing

Video Transcript

"So our fricos are cooking in the oven right now, and I'm just measuring out the dressing that's going to go on the Mache, the tender lettuce. It's going to make plenty of dressing, but that's the thing with dressing--make lots and then you can keep it in the fridge. So, a tablespoon goes in--this is a very, very creamy--without actually using any milk, cream, anything of the sort. It's an egg yolk that's going to act as this emulsifying agent, along with the Dijon mustard. I'm going to add roughly a quarter cup of red wine vinegar. Now, of course, the better the red wine, the better the vinegar, so it's true that the more you pay for your red wine vinegar the better it's going to be. Look for something that's roughly 4-5% acidity. Don't go for something that's like 7%, because that's going to be far too acidic for you. And then top that up to about the one cup mark. It's very mild vinaigrette, very heavy on the oil and less on the acid, but that's what you really want for the delicate leaves that we're going to be dressing in just a moment. So see how that becomes very creamy--everything just emulsifies with the help of the Dijon mustard and with the egg yolk, and then I'm just going to season with a little salt. A dash of fine black pepper. And I'll test it in a moment to see if I need any more salt once I get the Mache out. Let's check on those fricos, shall we?"