Turn this...
into this...
Vignon is simple to use, yields delicious results.and is wine friendly! Vignon is an all natural, all purpose seasoning made with sea salt and over 20 'micro ingredients' that makes everything you prepare richer and more delicious.
And as a bonus for you parents, Vignon is wine friendly. Vignon balances food flavors while eliminating unpleasant wine and food interactions...even asparagus (or brussel sprouts) are great with red wine!
KIDS LOVE VIGNON!
Picky eaters become less picky, plus we have some great, kid-friendly recipes.
Prepare vegetables and other healthy foods with VIGNON -
everything will taste more flavorful and less bitter to youthful palates.
Vignon adds rich flavor that kid's love with less sodium and fat!
Henry Tenenbaum
raves about Vignon.on
KRON 4 TV!
"Juicy and tender, as brined poultry always is. However, the subtle, pervasive flavor added by the Vignon is just astonishing. This is now my default chicken recipe."
Ken Wright, Vignon Addict
THE NAPA SEASONING COMPANY
VIGNONTM Flavor Balancing Seasoning
Kids Eat More Veggies with Vignon!
How to Make your Own Vignon Almonds
If you wish to make your own it is really simple!
1.
You need about 1 ½ ounce of Vignon (about half a jar) per pound of raw whole almonds
You need about 1 ½ ounce of Vignon (about half a jar) per pound of raw whole almonds2.Rinse almonds in water and drain well in a colander
Rinse almonds in water and drain well in a colander3.Toss in a bowl with Vignon
Toss in a bowl with Vignon4.Spread them out on a sheet pan – they can be about 2-4 almonds deep and don’t need to be a single layer
Spread them out on a sheet pan – they can be about 2-4 almonds deep and don’t need to be a single layer5.Slowly bake in a 240-250 degree oven for 1-2 hours depending on how crunchy you want the almonds. You are really drying them out, not cooking them. I like them longer and more crunchy, my wife likes them softer. I take half out earlier for her, leave the rest for me!
Slowly bake in a 240-250 degree oven for 1-2 hours depending on how crunchy you want the almonds. You are really drying them out, not cooking them. I like them longer and more crunchy, my wife likes them softer. I take half out earlier for her, leave the rest for me!6.Turn and mix them up a bit gently with spatula every 20-30 minutes
Turn and mix them up a bit gently with spatula every 20-30 minutes7.Remove and let cool then store in a container.
Remove and let cool then store in a container.We make up about 5 pounds or so a batch at the Hanni household! It is really simple and the results are awesome.
