A summer evening outdoor concert spurs a Bijouxs Bits and another Bijouxs Basics in this month-long series of classic recipes. Working as a personal chef I had the opportunity to prepare meals for the most amazing families, many of which I still count as friends. An impromptu evening with such a former family, along with plenty of catching up, reveals a most requested Bijouxs, the house vinaigrette, and after all, Bijouxs is all about sharing the little jewels.
Count me lucky, but during my 7 years working as a personal chef I had the opportunity to cook and spend time with some really amazing families, no two alike, yet all shared a wonderful kindness and warmth with me, their humble chef. I prepared a variety of meals, cooked with many different food needs in mind and even had the opportunity to plan and prepare meals for some very important family events. I always have to say I am so lucky.
Most days I would prepare family food favorites and the Bijouxs house creamy mustard vinaigrette was a staple, a little jewel often left behind in the refrigerator for a meal and beyond. The original dressing was born during the beginning of my food life, while studying classic cooking and eating my way around every French restaurant I could find.
Simplicity is elegance to Bijouxs. This dressing is simple, a classic basic, no bells and whistles, just really great taste. No secrets either, use real Dijon mustard, fresh French tarragon, along with a great vinegar and oil according to your taste and you have it. Preparation is simple as well; either in a food processor or a blender, either way a creamy dressing emulsion will appear.
Although this dressing pairs nicely with most greens, a few Bijouxs favorites are watercress, soft Boston lettuce, arugula or the tiny new micro greens found in many supermarkets, but above all keep it simple, maybe add a few homemade croutons.
Sharing is what Bijouxs is all about and nothing brings me greater joy.
As always, enjoy. B