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Gathered
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Foundational understanding of the four elements of good cooking
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
French cultured cream — sauces, soups, finishing, baking
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Foundational understanding of the four elements of good cooking
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
French cultured cream — sauces, soups, finishing, baking
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Flatten the garlic with the side of a large knife, then peel it. (If there is any sign of a green sprout, be sure to remove it, or it will give a bitter, burning taste to the salad dressing -- or anything else, for that matter). 2. Turn on the motor in a food processor fitted with the metal blade. Drop the garlic through the feed tube with the motor running. Stop the motor, add a pinch of coarse salt, and using a plastic spatula, push the chopped garlic down into the workbowl. Pulse several times to make a paste of the salt and garlic. Add mustard, pepper and vinegar and pulse to blend. With the motor running, dribble in the creme fraiche and olive oil. Add more salt and pepper to taste. 3. Bring a large pot of water to the boil. Add a good amount of sea salt. When the water returns to the boil, add all the beans and blanch for about 4 minutes. Drain very well but keep warm. Put beans in a warmed serving dish and toss with the vinaigrette. Serve at once.