The secret to a creamy, emulsified dressing or vinaigrette is mustard. You’ve probably noticed that when you combine oil and vinegar in a bowl they form separate layers. If you whisk the mixture it will combine only for a brief period, then separate out again. Mustard helps thicken liquid sauces by absorbing some of the liquid and allows the suspension of one liquid in another. Try this savory-sweet combination over crisp salad greens or buttercup lettuce or as a dipping sauce for the Oven-fried Chicken Breasts with Pecan Crust (page 102). If Vidalias are unavailable, use another sweet onion, such as Walla Walla or Texas Sweet.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.