In this clip, learn how to alter your vinnegarette so that it is not as greasy and heavy. Average dressings contain a lot of excess oil and in this quick tip from CHOW you will learn how to be healthier by cutting some out.
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Make mayonnaise from scratch
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How To:
Smooth out the lumps in your gravy when cooking
-
How To:
Make a BBQ-glaze
-
How To:
Make Guacamole with Hubert Keller
-
How To:
Make pani for Indian pani puri
-
How To:
Make your instant gravy taste like homemade
-
How To:
Know when fish sauce goes bad
-
How To:
Make tart and tangy southern-style tartar sauce
-
How To:
Serve olive tapenade for a party or get-together
-
How To:
Make a French bordelaise sauce
-
How To:
Make eel sauce
-
How To:
Prepare a meuniere sauce
-
How To:
Peel, roast and blend tomatillos into a quick salsa
-
How To:
Make delicious barbecue sauce with ketchup and honey
-
How To:
Make hollandaise sauce with an immersion blender
-
How To:
Make a Creole mustard sauce
-
How To:
Make Indian hari chutney (cilantro chutney)
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How To:
Make a low-carb alfredo sauce
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How To:
Make Louisiana-style tartar sauce
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Make mayonnaise from scratch
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