Originally Posted by jake t buds
Yeah. I suppose. I remember the first time I was able to do a taste test with regular lemons vs meyer. Night and day, as far as I'm concerned, especially with such a elegant dish like the leek salad with delicate flavors. It seems to be an integral part. I substitute regular lemons with more savory dishes or heavy baking as other flavors can strip the meyer of it's uniqueness. Just my humble opinion, though.
Well, Meyer lemons are what I had and what I used. Lots of ways to make this French classic.
Saveur's recipe (for some reason I can't post offsite links, but whatever) has red wine vinegar. Their recipe has: sea salt, red wine vinegar, peanut oil, parsley and white pepper. Jody Williams in her cookbook, Buvette, calls for besides shallots, garlic, olive oil, two different kinds of mustard, sherry vinegar, sugar, salt, black pepper and thyme. If we're talking about 'delicate flavors', then those recipes are wrong, don't you think?
At the end of the day, the only things that matter to me are if it tastes good and it's made well. I'm not a professional chef or even a line cook. I cook because I enjoy it and I post here because I thought members would appreciate the content. I'm starting to think that perhaps my 8 year vacation from this board was the right thing to do.
À chacun son goût.
Edited by SobaAddict70 - 3/17/15 at 2:34pm