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Foundational understanding of the four elements of good cooking
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Foundational understanding of the four elements of good cooking
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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With the flat side of a large chef's knife, mash garlic and 1/4 tsp. salt together into a paste. In a small screw-top jar, combine garlic paste, 1 tsp. mustard, pepper, and 2 tbsp. vinegar. (If using shallot, let mixture stand 10 minutes.) Add oil to jar, cover, and shake vigorously until oil and vinegar emulsify. Taste and add more salt, vinegar, or mustard if you like. Dressing will keep, refrigerated, for up to 1 week. Bring to room temperature before using. Variations. Using this basic formula, you can make many other tasty dressings. Mix up the oil: For salads with toasted nuts and cheese, use walnut or hazelnut oil. Nut oils quickly turn rancid at room temperature, so store them in your refrigerator once you've opened them. Use another acid: Balsamic vinegar is good for winter salads, like those with nuts, hearty cheeses, and root vegetables. Spring salads of tender greens or asparagus can be dressed with a milder vinaigrette that uses champagne vinegar, and a vinaigrette of sherry vinegar pairs beautifully with woodsy sauteed mushrooms. Citrus juice can be substituted for the vinegar too. If using a sweeter citrus fruit, such as oranges, add a bit of lemon juice to give the dressing a tart edge (taste it to make sure there's enough of a tang). Straight lemon juice is milder than vinegar and is often used in a 1-to-1 ratio with the oil. Try stir-ins: This means fresh herbs of any kind, or even a tsp. or 2 of tapenade, pesto, minced anchovy, or fruit jelly (like raspberry or currant). A pinch of white or brown sugar can round out the flavor too. Make ahead: Double or triple the master recipe-vinaigrette will keep, refrigerated, for up to 1 week. The oil will congeal, so let the dressing come to room temperature and shake well before using. For excellent salad: Dry your lettuces well. Spin in a salad spinner or dry carefully between towels, or else you'll have a bowl of sogginess. Be sparing with dressing. Use less than you think you need (start with 2 tbsp. for