Most often cooked with
Egg
Onion
Dijon mustard
Garlic
Basil
Bay leaf
Bread
ButterRecipes with wine vinegar
Devilled Eggs
Hard-boiled yolks beaten with mustard, mayonnaise and cayenne and piped back into the whites, with paprika over the top.
Everyday Vinaigrette
A mustard-emulsified dressing built on three parts oil to one part acid, a ratio worth memorising so you never need the recipe again.
Mayonnaise
Egg yolk, oil and acid whisked by hand into a thick emulsion, with the drop-by-drop start that decides whether it holds or splits.
Pavlova
A meringue dried for two hours in a cool oven so the shell stays crisp and the centre collapses to marshmallow under the cream.
Pelmeni
Small meat dumplings in thin dough, boiled until they float and served with smetana or with butter and vinegar.
Poached Eggs
Eggs slid into barely moving water, with an honest account of what the vinegar and the whirlpool do and do not fix.
Quick Pickled Red Onions
Thin red onion slices covered in warm sweet-sharp brine, bright magenta and ready to eat in half an hour.
Roast Tomato Soup
Tomatoes roasted hard with garlic until the edges blacken, then blitzed, so the flavour concentrates instead of thinning out in a pan of stock.
Salted Tomato Salad
Ripe tomatoes salted twenty minutes ahead, then dressed with the juice that draws out of them rather than plain oil.
Shashlik
Cubed lamb marinated in grated onion and vinegar, then grilled on flat skewers over embers until charred at the edges.
