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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How To:
Make a healthier butter at home with Jenny Jones
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How To:
Smooth out the lumps in your gravy when cooking
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How To:
Make your instant gravy taste like homemade
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How To:
Make hot fanny sauce
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Thin a soup or sauce
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Make tart and tangy southern-style tartar sauce
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Know when fish sauce goes bad
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How To:
Turn store-bought dips into designer party food
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How To:
Make delicious barbecue sauce with ketchup and honey
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How To:
Brown garlic butter
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How To:
Make Roux
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How To:
Make guacamole from scratch
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How To:
Make smoked trout guacamole
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How To:
Make pani for Indian pani puri
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How To:
Render regular butter into clarified butter
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How To:
Make matcha green tea sauce
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How To:
Make hollandaise sauce with an immersion blender
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How To:
Make edible fake blood for Halloween
-
How To:
Make your own garlic butter
-
How To:
Make a French black currant and balsamic gastrique
-
How To:
Make a healthier butter at home with Jenny Jones
-
How To:
Smooth out the lumps in your gravy when cooking
-
How To:
Make your instant gravy taste like homemade
-
How To:
Make hot fanny sauce
-
How To:
Thin a soup or sauce
-
How To:
Make tart and tangy southern-style tartar sauce
-
How To:
Know when fish sauce goes bad
-
How To:
Turn store-bought dips into designer party food
-
How To:
Make delicious barbecue sauce with ketchup and honey
-
How To:
Brown garlic butter
-
How To:
Make guacamole from scratch
-
How To:
Make Roux
-
How To:
Make smoked trout guacamole
-
How To:
Render regular butter into clarified butter
-
How To:
Make pani for Indian pani puri
-
How To:
Make matcha green tea sauce
-
How To:
Make hollandaise sauce with an immersion blender
-
How To:
Make edible fake blood for Halloween
-
How To:
Make your own garlic butter
-
How To:
Make a French black currant and balsamic gastrique
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