Dressing Vichyssoise
From Club Management 1959-07 (1959).
No ratings yet
A historical recipe
Club Management 1959-07 (1959).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
-
14 cup minced green onion
Cook safely
-
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1 cup cold mashed potatoes 14 cup minced green onion or chives Using a mixer, gradually blend 3-to-1 Basic French into potatoes.
- Makes a thick dressing that does not separate.
- Keep refrigerated.
- Serve with vegetable, tomato or asparagus salads.
Cookware for this recipe
-
Electric mixer
-
Blender
-
Chef's knife
-
Cutting board