In a food processor or by hand, beat egg yolk with red wine vinegar, Dijon mustard, and shallot. Slowly, in a thin stream, add oil and optional bacon fat, blending well until slightly thickened.

French cuisine has a reputation for being among the world’s best. So what’s a French astronaut do to when faced with the ...

I'm a Parisian, and I've been living in Paris for 35 years now. And my objective with this channel is to help you visiting ...