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Auguste Escoffier, "Le Guide Culinaire"

Auguste Escoffier, "Le Guide Culinaire" is a tier 2 source on AskedWell — Established editorial reference. Cook’s Illustrated, King Arthur, Serious Eats class. It's cited in 3 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

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  1. what ratio of… · cooking

    What is the right ratio of stock to water?

    Concentrated stock to dilute for soup: 1:4 to 1:6 ratio. Standard home stock (already brewed): use straight or diluted 1:1. Industrial demi-glace: dilute 1:10 to 1:20. Bouillon cube: 1 cube per 1-2 cups water.

    Why we cite it here: Foundational reference for stock + sauce work

  2. what ratio of… · cooking

    What is the right ratio of oil to vinegar in vinaigrette?

    Classic French vinaigrette: 3:1 oil-to-vinegar by volume (3 tbsp oil + 1 tbsp vinegar). Italian-style: 2:1. Asian-style: 1:1 or sweeter. Modern preference: 4:1 for milder dressings. Always add salt + emulsifier (mustard) for stable vinaigrette.

    Why we cite it here: Foundational French reference for vinaigrette + classical sauces

  3. what ratio of… · cooking

    What is the ratio of vinegar to oil in salad dressing?

    Classic vinaigrette: 1 part vinegar (or acid) to 3 parts oil (1:3). For tangier dressings: 1:2 (more vinegar). For milder dressings: 1:4. Emulsified dressings: add 1 tsp mustard or honey per cup as binder. Always season + whisk vigorously or shake in jar.

    Why we cite it here: Founding French culinary text codifying 1:3 vinaigrette ratio

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