Thursday, December 4
jacques' three clock vinaigrette
2/3 cup extra-virgin olive oil
1/2 cup cider vinegar
Splash of balsamic vinegar
1 big spoon of Dijon mustard
The juice of a lemon
Coarse salt and lots of freshly ground black pepper
(1/2 teaspoon sugar, optional)
Combine all ingredients in a mason jar dug out of your fishing box.
Shake hard to mix. Store in plastic tub, in walk-in cooler, for up to 1 week.
Adjust belt one notch.
Us kids all used to work here, The Three Clock Inn (no, no typo...so named cause it had 3 clocks on the mantle...so the 3. clock. inn. see?). Jacques was the waiter back then. We learned everything from him. Hell, my sis is a restaurant person because of him. Went as a diner and had frog's legs for the first time last weekend. Totally converted.