If this was my house instead of the nyt Cooking kitchen Studio I would save that I have a little jar and I save my Bacon Fat in the fridge and I use it for stuff It's really amazing for sauté and greens Um I don't think we have one here a Bacon jar a bacon grease jar maybe we Should start one see even after today We're going to have enough to sauté some Greens
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Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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