Vierge is a French sauce or condiment made from chopped tomatoes, lemon juice (or vinegar), chopped basil and garlic. The term “vierge” literally means virgin, because the ingredients in this sauce are allowed to macerate but are never actually cooked (classically speaking). I first fell in love with this sauce when it was introduced to [...]
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An emulsion is the mixture of two elements that normally would not mix together. Notice how I said “elements,” instead of liquids, because technically oil is not a liquid (but that’s another blog post). When making an emulsion, you are basically suspending one of the elements (usually oil) in the other element (water). The most [...]
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