A strained liquid made by cooking aromatics in water or stock to extract their flavors. Using vegetable stock instead of water to prepare grains beans soups and sauces enhances their flavor and nutritional profile.
Vinaigrette
A sauce or dressing consisting of oil vinegar salt pepper and various other optional ingredients such as mustard herbs shallots and garlic. The standard proportion is three parts oil to one part vinegar. High quality vinegars and unrefined oils should be used; in other words avoid commercially prepared vinaigrettes!
