Flavor add-ins will make your vinaigrette even better, and so much fresher-tasting than store-bought. Here are a few of my favorites: Use one, a few, or as many as you like: grated garlic ...

Add the garlic and fry, stirring constantly ... Season with salt and pepper, then pour in two tablespoons of the sherry vinegar – the pan should sizzle. Continue to cook until most of the ...

Add the garlic in a single layer and saute until light golden brown, about 2 minutes. Lower the heat to medium-low, add the shrimp and cook for 30 seconds. Add the sherry and lemon juice and cook ...

Add oil, herbs, vinegar, mustard, and garlic; process until mostly smooth and well combined, 30 seconds to 1 minute. Transfer vinaigrette to a small bowl, and whisk in salt and pepper. Transfer ...

Plump chicken breast is crisped and stuffed with a “delicately gamy preparation of pig’s trotter and chanterelles,” accompanied by a sherry truffle ... drizzled with garlic chive sauce.

Season with salt and pepper to taste. Make the croutons: In a second sauté pan over medium heat, sweat chopped garlic in 3 tablespoons olive oil for 1 minute. Add croutons and cook until golden ...