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Hand blender for emulsifications, purees, soups, sauces
Aged Chinese black vinegar — malty depth for dumplings and sauces
Italian pasta organized by shape — which sauce belongs with which pasta
Glass cruet for table service — vinegar, oil, dressings
Professional-grade blender — silky purees, hot soups, nut butters
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Hand blender for emulsifications, purees, soups, sauces
Aged Chinese black vinegar — malty depth for dumplings and sauces
Italian pasta organized by shape — which sauce belongs with which pasta
Glass cruet for table service — vinegar, oil, dressings
Professional-grade blender — silky purees, hot soups, nut butters
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whisk vegetable oil, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl until the oil emulsifies. fold the cucumbers into the marinade until evenly coated. marinate cucumbers in refrigerator for 2 hours. drain cucumbers and discard marinade. whisk mayonnaise, cream, onion, sour cream, lemon juice, and basil together in a bowl. fold drained cucumbers into mayonnaise mixture; season with salt and pepper to serve.