The food lab better home cooking through science ( PDFDrive ) 975

1 tablespoon vinegar, the mustard, relish, sugar, and
minced shallot in a large bowl. Add 5 to 6 pieces of
cooked Yukon Gold potato and mash with a potato
masher until smooth. Whisking constantly, add 3
tablespoons of the olive oil. Fold in the capers, celery,
slicedshallot,parsley,andpotatoes.Seasontotastewith
salt, pepper, and more sugar if desired. Serve
immediately, drizzling with the remaining tablespoon of
oliveoil.Orrefrigerate,covered,forupto3days;allow
tocometoroomtemperaturebeforeserving.

SQUEEZEBOTTLESWITH
BUILT-INRECIPES
My wife loves salad dressing, particularly the soy
sauce–balsamic vinaigrette that I keep in constant
supply in a squeeze bottle in the fridge. I know the
recipebyheart,butproblemsarisewhenI’moutof
town,mywifehasabrand-newboxofarugula,and
thedressing’sjustrunout.
Here’s a little trick I devised to make sure that
neverhappensagain:Ijustwritetherecipedirectly
onthesqueezebottle.Sincegoodvinaigrettesareall
about the ratio of ingredients, it doesn’t really
matter if you measure them out precisely using
measuringspoonsandcups.Rather,Idrawalineon
the side of my squeeze bottle with a permanent
markerindicatingtheproportionsofingredients.All


mywifehastodoisreadthelabelsfromthebottom
of the bottle to the top, filling it as she goes along.

Voilà!Perfectvinaigrette,norecipetomemorize,no
measuringspoonsorcupstoclean.
I’ve started a collection of these built-in-recipe
bottles, so that I’ll always have an easy-to-refill
supplyofsaucesandvinaigrettesonhand.