version FRANÇAISESavor, Taste and Flavor set out a journey together through a land of Gourmet Delights. Join Myriam on a culinary adventure where her recipes blend together aromas and scents with a touch of unexpected.Thym Orange Yaourt Vanilla Milk Eggs Garlic Rose Ginger Cinnamon Cumin Mint Rosemary Lavender Basil Coconut Kitchen tools My recipes My menus Boutique Glossary About Myriam Credits Caramel basic method Salted butter caramel Ganache: the base of all bases for all things chocolate! Orange off with the skin! Mint: snipping it is a cinch!
ginger vinaigrette: give it a try!
Extract the ginger juice by pressing the grated ginger through a chinois.
The equivalent of a good tablespoon of ginger extract is needed.
To start,
Emulsify
Half of the ginger juice with
3 tablespoons olive oil,
1 tablespoon champagne vinegar and
1 pinch of salt.
Depending on your taste and
The strength of each ingredient,
Adjust the amount of:
Ginger juice,
Salt,
Vinegar…
- For those who have a juicer,
ginger juice is an ideal accompaniment to
green apples and carrots!
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BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
DRINKS AND BEVERAGES
Pure ginger extract,
a thrill, guaranteed!
A heady vinaigrette,
to be served
over a crunchy salad of
endives, diced green apples,
nuts and dried figs!
➢ Fresh ginger
➢ Olive oil
➢ Champagne vinegar
➢ Salt