Artisanal Light Vinaigrette Sauce with Sweet Curry, 25 cl bottled

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Organic sunflower oil (Made in France), flower honey (Local beekeeping), organic rice vinegar (Locally Made), Artisanal Mild Yellow Curry, natural mineral water, orange juice, salt, agar-agar.

A bit of history
The success of vinaigrette is linked to the Chevalier d'Albignac, an 18th-century general exiled in London.
This dandy was often invited to the salons of the local aristocracy and never missed a single dinner party he attended.
He was quick to persuade the lady of the house to prepare a sauce unknown in the kingdom: vinaigrette sauce.
This French sauce, he claimed, was essential for seasoning raw vegetables or salads.
It was a success, and "vinaigrette" quickly became the "sauce" of choice.
The recipe then entered the kitchens of wealthy London homes.
It would later become widespread in restaurants throughout the capital.

What's my recipe for homemade curry vinaigrette?
A popular saying goes that it takes three to make a good vinaigrette.
One gentle for the oil, one strong for the vinegar, and a third to mix it.
The sauce is precisely moderate in sunflower oil combined with my Artisanal Chili Oil, a spicy oily macerate.
There's just the right amount of vinegar to enhance the essential acidity of such a condiment.
This isn't a fresh tomato sauce that's impossible to preserve. This Asian sauce, brought back from Malaysia and reworked by a famous American industrialist in the 19th century, isn't ketchup. Too sweet!
There's no mustard because its creaminess lies elsewhere. And to ensure its fluidity, a little natural mineral water is enough. Technically, this is called a stable emulsion.

What's a curry vinaigrette for?
My condiment is a little more than a simple vinaigrette made with oil and vinegar, sometimes thickened with mustard.
It seasons all kinds of raw vegetables if the curry flavor is a good match.
Similarly, cooked appetizer vegetables like leeks, sweet potatoes, and potatoes are a good match.
For an exotic salad, combine steamed or sautéed sweet potato cubes (even better!), diced mango, a little sweet chili, and fresh coconut flakes on plates. Drizzle lightly with the curry vinaigrette and serve.
Although it's a cold sauce that doesn't require heating, it's a great condiment for meat or fish, however it's cooked.
Alternate your usual condiments with this vinaigrette made with authentic ingredients. With every bite, you'll feel like you're tasting a new recipe. Change up your savory cakes by adding vinaigrette to the batter.
Keep it simple and use this sauce that makes all the difference. Cooking economically also means good taste.

What's in my homemade curry vinaigrette?
A popular saying goes that to make a good vinaigrette, it takes three. One gentle for the oil, one stern for the vinegar, and a third to mix it.
To be a light vinaigrette, it must contain a smaller amount than a classic vinaigrette like my recipe.
Natural mineral water provides fluidity and makes it creamy by layering it over the oil.
Pouring the vinaigrette onto your plate or drizzling it over raw vegetables is convenient.
My Mild Curry is everywhere, with its spicy bouquet and yellow turmeric color.
A little honey harmonizes the flavors to delight your taste buds.

Why choose a natural and artisanal vinaigrette?
Condiments are part of my expertise acquired over the course of my professional experience.
The use of quality ingredients and the pursuit of authentic flavors are a constant in my creations.
Its low oil content makes it ideal for everyday use, whatever the season.
Its shelf life allows it to be stored in a temperate place, taking care to recap it after each use.

Packaging
25 cl glass bottle with cork stopper.4-part cardboard label tied with linen string.
4-panel Cardboard  label attached with linen string