How to Make Vinaigrette Salad Dressing: Jacques Pépin Techniques | KQED
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- Опубликовано: 22 авг 2015
- Jacques Pépin shows you how easy it is to make great tasting homemade vinaigrette with fresh ingredients. He claims it is much better than commercial salad dressing which typically has 25% sugar -- which qualifies it to be dessert.
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Check out his way of making omelette, he makes it look simple as drinking water, The master @ work!!
OK, I admit, I’m a trained chef. So I NEVER buy dressings. But as you have just seen, it’s the work of a minute or two to make a dressing. I have an old mustard jar in my fridge which I use only for dressings. Every time the jar is empty, I make a fresh dressing. You can use almost anything. Replace the vinegar with gin, or brandy. Use any of the nut oils. Or avocado oil. Add some tabasco for heat, runny honey for sweetness. A teaspoon of pesto and a splash of lemon juice gives you a light, fresh, zingy slant on the dressing. The only ingredient I never vary is some kosher salt. The rest is up to you. Try the juice and zest of a lime. Or some grappa. In less than the time it takes to grill your fish, fry your steak, or toast the bread for your pâté, you can grab your dressing jar from the fridge, and MAKE something unique, or classic, or just plain simple. Every school child should be taught how to (1) poach an egg (2) make a hearty stew (3) respect their elders, and (4) make a salad dressing. Everything else is optional.
Around 1998, I watched Jacques Pepin on a show with Julia Child and he made a simple country French vinaigrette. It was truly simple: salt and pepper sprinkled on the salad greens, then a liberal squeeze of lemon juice all-around, then a drizzle extra virgin olive oil, next he tossed and added some kind of Parmesan cheese and served. I still make my French vinaigrette that way today for my salads, except I grate pecorino Romano cheese and toss---everybody loves them!! Master Chef Jacques Pepin was my early teacher in foundational French cooking and techniques. I fell in love with cooking and creating because of him!!
His accent sounds expensive!
I just love how unassuming he is. He sees the art of cooking as so simple
Doesnt look like much dressing
His super high sided bowl is the proper design for effective salad tossing.
Italian dressing, simply oil, vinegar and salt, is BETTER!
I love how measured his movements are. He has an excellent eye and a deft hand. I know it’s a simple vinaigrette, but, it’s skillfully done.
This man is a gift from the cooking gods. I remember watching him on PBS when I was a kid.
I like how he just use a mason jar to mix his vinegarette...some RUclipsr chef wannabes use fancy OXO dressing shakers or whatever kitchen gadgets brands they're selling and sponsors them, to make you buy the stuff they're hawking. 🤣😂
His best tip is to use a dijon mustard jar after it is spent - there's just enough mustard to make the vinaigrette so there's no waste - one of my favorite Jacque Pepin tips!
Such a class act. One of the best instructional chefs ever, and he keeps it simple and without ego. Celebrity chefs today should sit down and take notes
1:20
I need to say it: He's perfect.
Not only his command of English is excellent and he speaks with ease and no hesitation, but also he makes food and meal preparation so easy. A real master culinary teacher !!!
Always enjoyed his cooking shows. Relaxing and informative.
I grew up with my mom making salad dressings this way. Always with the 25/75 mix of vinegar/oil. I think it tastes so much better than the store-bought ones like Kraft. I think my favourite might be fresh dill with yogurt. The exact ratios don't even matter, they all just taste great and real.
That looks like absolutely lovely salad dressing and I thank you so much for the teaching and you have a cute kitchen thank you so much
Jacques Pepin's history, as a transplanted young chef from France, to making Howard Johnson's Restaurant menus more French in approach is just superb. I love to cook, and I learn more each and every time I watch Jacques. In the past, French and most other cuisines, were considered too complicated for the American housewife. He showed us all that it is really easy. Use good ingredients, etc., and simple prep and assembly makes it all reasonable. Also, I stopped buying salad dressings years ago. Thank you, Mr. Pepin!