Test 7 - Dressings

Question 1

HOUSTONS VINAIGRETTE

Answer 1

OV MADE WITH OLIVE OIL, CHAMPAGNE VINEGAR, FRENCH’S MUSTARD, AND A HINT OF GARLIC AND LEMON. MIXED WITH EGG YOLKS AND ACCENTED WITH FRESH TARRAGON AND CHIVES.

Question 2

HONEY LIME VINAIGRETTE

Answer 2

MADE WITH CHAMPAGNE VINEGAR, FRESH GINGER, AND HONEY. MIXED WITH CHOPPED SERRANO PEPPERS, CILANTRO, AND FRESH LIME JUICE. (SQUEEZED TO ORDER)

Question 4

THAI DRESSING

Answer 4

THAI DRESS A PEANUT OIL BASED DRESSING MIXED WITH FISH SAUCE, CHILI PASTE AND HINTS OF HONEY AND GARLIC.

Question 5

CLASSIC VINAIGRETTE

Answer 5

CLASSIC STERLING CIDER VINEGAR, EXTRA VIRGIN OLIVE OIL, HERBS DE PROVENCE, GULDEN’S MUSTARD, SALT, PEPPER, AND GARLIC.

Question 6

PEANUT SAUCE

Answer 6

P THAI-STYLE GROUND PEANUTS WITH GINGER, GARLIC AND CUMIN.

Question 6

CAESAR

Answer 6

CAES AN EGGLESS DRESSING WITH ANCHOVIES, GREEN ONIONS, GARLIC, AND A HINT OF LEMON JUICE.

Question 7

MUSTARD HONEY

Answer 7

MUST A MAYONNAISE BASED DRESSING WITH HONEY AND FRENCH’S MUSTARD, SEASONED WITH ONION SALT AND A TOUCH OF CAYENNE PEPPER (THE VISIBLE ORANGE FLAKES)

Question 8

BLUE CHEESE

Answer 8

BLUE EXTRA VIRGIN OLIVE OIL, DANISH BLUE CHEESE CRUMBLES, SALT AND GROUND BLACK PEPPER.

Question 9

BUTTERMILK DRESSING

Answer 9

GARLIC A CREAMY BASED DRESSING WITH ROASTED GARLIC AND BUTTERMILK.