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!!
Tammy.....My favorite of the Julia Child series was when J & J cooked and ate hamburgers. It was lovely to watch a Frenchman enjoying such a classic American sandwich and Julia always ate with such gusto.
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
When you're one of the all time greats, and have made, probably thousand of gallons of dressing for like almost 70 years, yeah skillful just barely covers it.
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.
slop123456789 I agree. The only way the founding fathers or civil rights leaders or anyone made progress in this country is by questioning authority. But I think he meant more respect and listening to elders life experiences
Pity that you’re so stuck on kosher salt, as the salt with the most micronutrients by far is Rock Salt... From the thehealthfitnesstips’ “Rock Salt vs. Sea Salt:” QUOTE: *Pink Himalayan Rock Salt* - _This is the richest salt compared to all the three above which is claimed to contain 94 micronutrients required by the body. It is obtained from the salt mines of Lahore, Pakistan. This pink salt is proved to be essential in various functions of the body such as good sugar health, ph maintenance level, and reduction in muscle cramps. However, it is affected by microplastics BUT in the least manner as compared to white and sea salt._ _ In my opinion, the Celtic salt or pink rock salt will be the best option for consumption. Potentially, I feel that in the Rock Salt vs. Sea Salt battle, the Himalayan Rock Salt will be the most beneficial due to its micronutrient properties._
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!
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!
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 !!!
Love watching Jacques Pepin so much! Good food always starts with the most basic, simple yet best quality ingredients never overly complicated. Love good simple food!❤
It's more than just text book.....he uses his imagination, his experience and may try what he has if he runs out of an ingredient......these things make him the exceptionally excellent chef and teacher that he is.
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.
I learned from his simple explanation--if something tastes too strong, maybe add a little water to it. I take his advice too when I make a pan reduction.
this is so 'obvious' when you make tea/coffee. it's all about perfect ratio of tea leaves/coffee grounds to water if you do it the connoisseur way. tea too strong? dilute the tea. coffee too watery? put less water next time. i was starting to dilute orange juice concentrate, until the sweet tooth kicks in after a while.
msr111 I just use a metal mixing bowl. I place plastic wrap over the top, then I shake it up until everything gets covered evenly. Then I take off the plastic wrap. I also use onion powder, garlic powder, thyme, basil, oregano , whatever I feel like. Mustard acts as an emulsifier and keeps it from instantly separating. Sometimes I throw a raw egg yolk in as it works better as an emulsifier.
Will G When using either vinegar or an acidic like lemon juice, you shouldn’t use a metal bowl. It can taint the dish. That’s why he’s using glass here. In France, salad bowls are usually made of wood. Once the salad is eaten, the bowl is rinsed out with warm water, and rubbed with a cut clove of garlic.
@@Torahboy1 ....Rubbing with a garlic clove after rinsing? Does that disinfect the wood surface? Wooden mixing and serving bowls for salad were popular then fell out of favor. I wonder if the constant washing/drying ruined them. Bamboo steamers took the same route.
msr111 The best way is to rinse out the bowl with warm water. Dry it thoroughly. Then season with a cut garlic clove. I’m still using the bowl my mother (Of blessed memory) used. It’s rosewood, and it’s at least 40 years old. My main point, however, is that metal and acid are a bad mix. This even goes for tinfoil. If you’re worried about hygiene or longevity, buy an old glass bowl, like a punch bowl or trifle dish. Glass is inert. Even if it’s lead Christal it will be fine. Just don’t drop it. Finally, shaking salad as opposed to tossing with salad servers..... if you shake the salad, you can bruise the leaves. Plus, you end up with heavy ingredients, like olives all at the bottom of the bowl. Trust me. I’m a trained chef(!)
I do like to make vinaigrette dressings. I don't have a particular recipe but I usually have olive oil and balsamic and red wine vinegar kicking around so I try different things. I'm not a great cook but I love doing it and UA-cam has opened up a whole new world for me. I will watch a certain recipe, and usually the same one by different people to really get various ideas about it then just go for it!..I have a bit of a knack about how ingredients work together and I've had some great success on my first try, and I've had a few missed too...
Chef Pepin, many thanks for posting this video. I am not a great cook but I just made the dressing and followed your direction and added it to my garden lettuce until it just glistened. It was delicious!
Jacques Pepin taught me to cook. Well, and helping my mother cook dinner often. I have absolutely loved his show on kqed since I was a kid in the 80's. I mean, C'mon! What 8 year old watches Jacque Pepin and Martin Yan instead of cartoons?! Me, apparently. Lol
Also, you will get different flavors with different vinegars... for example, red wine vinegar, white whine vinegar, apple cider vinegar, balsamic vinegar, rice vinegar, champagne vinegar, etc.
If you do, just make enough for one serving. The tarragon will bruise, and go slimy in a couple of days. But tarragon dressing is fantastic on warm chicken salad, so go for it! Check out my comment above for some other ideas. I promise you, you’ll never buy dressing again!!!
Looks delicious. I make my own dressing and it's very similar to yours except I prefer more vinegar and less oil. Learned from my mother and she enjoyed the vinegar tang and so do I.
I'm with you in that. Instead of 4:1 I prefer 3:1 for regular tossed greens salads. For Japanese-style salads like sunomono (cucumber salad) I might even use no oil at all.
@@seikibrian8641 oh yes! Cucumbers are so delicious with vinegar. I usually use 1 to 4 ratio on a cucumber salad but next time I'll try your way with no oil. Thank you!
@@seikibrian8641 just looked up a recipe for sunomono and it sounds delicious. No oil just lemon juice, vinegar, sugar, salt and sesame seeds. I like the way the cucumbers are thinly sliced, deseeded and salted to remove excess moisture. That way they'll suck up the dressing. Thank you again!
I do recommend to put vinegar at the very end, apparantly the same but makes a positive difference. I use wallnut oil and garlic for my personal « recette » and 1 part of vinegar for 7 parts of oil. Magic numbers.
Steven SuperRainbow, um, I do make my own dressing. And 1 shallot where I live is $1.09, 1 head of garlic is $1.09, 8oz Grey Poupon Mustard is $6.89, 1 bottle red OR white wine vinegar is $5.39, 25.4oz bottle of olive oil is $15.99. I won’t get into salt and pepper. Right there alone is $30.45. So before you call anyone lazy you should actually do some research, dumbass!
@@TheIkaika777 if you take the cheapest of ingredients (Like in a bought dressing) and calculate how much you use for each salad you manage to do it cheaper
I have been making this dressing for about 6 months, ever since finding Chef Pépin's videos. It is my permanent go-to. I'm actually eating salad much more often because this dressing makes it so flavorful and enjoyable! I prefer to make it with shallots as opposed to garlic, but either works well. I throw the ingredients in my mini-cuisinart, and it's ready in 20 seconds; I then decant it into a clean salad bottle and refrigerate. Now, I am left with only ONE question: Where, oh, where, can I buy that beautiful and ultra-functional salad bowl? (Any help is welcome)
I make my vinaigrette in much the same way except I use white wine vinegar and a neutral oil (rapeseed or sunflower). I've never used shallots, but sometimes I use garlic.
Anyone know what you call the kind of bowl the salad is in? I’ve been wanting to get something like it for my kitchen but can’t figure out the right keywords.
You’d think the Pepin Foundation would have a link to where to buy it. Unless it’s discontinued, I suppose. I’ve even thought of taking a screengrab to a glassmaker and having it recreated, even though it’d be all kinds of expensive.
I like how he just use a mason jar to mix his vinegarette...some UA-camr 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. 🤣😂
From what I see, he's using red wine vinegar, but you can use any types of vinegar you want. With apple vinegar, the best I tried was mapple syrup and it's really good with mustard shalots and classic oil ;)
Very nice! Speaking of chicken... Do you know how to make "Chiavettas" chicken BBQ marinade? Or vinegar based chicken BBQ sauce /marinade without using Italian dressing?
I will be more than happy to explain why people by salad dressing. It’s because there is more to salad dressings than just a vinaigrette. Glad to be of service.
How my grand-parents use to make salad: cut a fresh salad from the vegetable patch, mix some oil, vinegar, mustard (that one with seeds), and garlic. And boom....you got yourself something better than any ranch dressing.
Did he say 1 part vinegar 4 parts olive oil??? I tried this and it just tasted like olive oil. I had to put 50% vinegar 10% ground mustard in mine and no water. Plus its healthier
He is using red wine. You can use balsamic too with some Italian herbs. Also, I made a good English style vinaigrette with stone ground mustard and apple cider vinegar. In these small batches you can experiment and find one you like. His is pretty classic French.
Thousand island is also very simple to make. If you have chickens, or grow your own cucumbers, you could make it almost from scratch entirely. Making any scratch dressing, even with store bought ingredients, you'll taste the difference.
He didn't mention a specific amount. I have been making this for decades - I usually toss in the ingredients as he does then eyeball the jar I'm using (they differ depending on what I have to hand). Then remove where I want the dressing to fill to i.e. not to the top of the jar but about half an inch below - and divide the rest of the space as I see it into five. Use the first 5th for vinegar. *Add vinegar after the mustard and other ingredients as they take up space. But try this method once and a little taste test once the oil is added, it's hard to go wrong. **. I mix and match tastes. I like vinegar, so use everything from red wine, white wine and wine flavoured vinegar/fruit flavoured vinegar - my current favourite is red wine vinegar flavoured with raspberry. **Changing up the onion also changes the flavour. Pick what you like. I love finely chopped red onion too!
Depends on your jar. Take your jar quantity and divide it by 5, whatever you get is the amount of vinegar. The rest is oil. I am not accounting for shallots here.
the ratio is the important bit I use 1 tablespoon vinegar 1 1 tsp mustard water 4 oil fro 2 portions, . . Looks like wants lots so he uses approx 4 tbs 4 water, 4 tsp mustard 16 oil
Check out his way of making omelette, he makes it look simple as drinking water, The master @ work!!
I just love how unassuming he is. He sees the art of cooking as so simple
After all those years gotta be like muscle memory for him.
The flavours of the ingredients are allowed to shine with his methods.
It is simple!
@@angellas.1314 it is
This man is a gift from the cooking gods. I remember watching him on PBS when I was a kid.
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!!
Tammy.....My favorite of the Julia Child series was when J & J cooked and ate hamburgers. It was lovely to watch a Frenchman enjoying such a classic American sandwich and Julia always ate with such gusto.
Blasphemy.... use the proper ingredients! Just kidding, I bet it tastes delicious with the peck.
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
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.
When you're one of the all time greats, and have made, probably thousand of gallons of dressing for like almost 70 years, yeah skillful just barely covers it.
Mik What’s the matter, buddy?
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.
I use a jar too. Screw on the lid and then mix it. It's quick and easy.
Respecting your elders is overrated. Kids should be taught to question authority.
slop123456789 I agree. The only way the founding fathers or civil rights leaders or anyone made progress in this country is by questioning authority. But I think he meant more respect and listening to elders life experiences
These are great suggestions, thank you!
Pity that you’re so stuck on kosher salt, as the salt with the most micronutrients by far is Rock Salt...
From the thehealthfitnesstips’ “Rock Salt vs. Sea Salt:”
QUOTE:
*Pink Himalayan Rock Salt* - _This is the richest salt compared to all the three above which is claimed to contain 94 micronutrients required by the body. It is obtained from the salt mines of Lahore, Pakistan. This pink salt is proved to be essential in various functions of the body such as good sugar health, ph maintenance level, and reduction in muscle cramps. However, it is affected by microplastics BUT in the least manner as compared to white and sea salt._
_ In my opinion, the Celtic salt or pink rock salt will be the best option for consumption. Potentially, I feel that in the Rock Salt vs. Sea Salt battle, the Himalayan Rock Salt will be the most beneficial due to its micronutrient properties._
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!
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!
1:20 That "wuuuhf" sound, classic French 👌
or german, or austrian... anyone but here in usa.
@@samuelmason8370 Uffa, if you're Italian.
just sounds like a normal old man sound to mean
It is the word « bof » shortened in « 'of », which is a mark of hesitation or indifference. The english equivalent is « meh » or « nah »...
Bof
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 !!!
Love watching Jacques Pepin so much! Good food always starts with the most basic, simple yet best quality ingredients never overly complicated. Love good simple food!❤
I haven anxiety and when it starts acting up, I just watch a few of this man's cooking videos and it literally calms me.
Jacques is a genius. There are no wasted words. They all ring true.
Thank you.
I love the idea of the sauce not being too thick - "glossing" the salad. Great tip, chef!
This man is a genius at cooking! We love his videos! We’re not waiting 30 minutes to get great tips. Many thanks JP!!
I need to say it: He's perfect.
Text-book traditional French culinary style. Really can, has and does stand the test of time.
It's more than just text book.....he uses his imagination, his experience
and may try what he has if he runs out of an ingredient......these things make him the exceptionally excellent
chef and teacher that he is.
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.
stop bringing down store stuff. some of us have no other options Ahole. food critic. pee ple like you are very irritating!
Like I learnt 60 years ago from my grandma. Simple and direct. I never buy salad dressing nor mayonnaise, it's so simple to make.
Simple and to the point. This person is just amazing. I have been making his vinaigrette and will never go back to store bought dressings.
THANKS!!!
If you get bored change the vinegar. White wine vinegar instead or red, apple cider vinegar, balsamic etc
This is a chef! I love all the old school chefs! They were so real!! No fuss at all!😍
I learned from his simple explanation--if something tastes too strong, maybe add a little water to it. I take his advice too when I make a pan reduction.
this is so 'obvious' when you make tea/coffee. it's all about perfect ratio of tea leaves/coffee grounds to water if you do it the connoisseur way. tea too strong? dilute the tea. coffee too watery? put less water next time.
i was starting to dilute orange juice concentrate, until the sweet tooth kicks in after a while.
Love his French accent 's English, and easy methods in French Cooking! Thanks. :) Merci! Jackque.
His super high sided bowl is the proper design for effective salad tossing.
msr111 I just use a metal mixing bowl. I place plastic wrap over the top, then I shake it up until everything gets covered evenly. Then I take off the plastic wrap. I also use onion powder, garlic powder, thyme, basil, oregano , whatever I feel like. Mustard acts as an emulsifier and keeps it from instantly separating. Sometimes I throw a raw egg yolk in as it works better as an emulsifier.
Will G
When using either vinegar or an acidic like lemon juice, you shouldn’t use a metal bowl. It can taint the dish. That’s why he’s using glass here. In France, salad bowls are usually made of wood. Once the salad is eaten, the bowl is rinsed out with warm water, and rubbed with a cut clove of garlic.
@@Torahboy1 ....Rubbing with a garlic clove after rinsing? Does that disinfect the wood surface? Wooden mixing and serving bowls for salad were popular then fell out of favor. I wonder if the constant washing/drying ruined them. Bamboo steamers took the same route.
msr111
The best way is to rinse out the bowl with warm water. Dry it thoroughly. Then season with a cut garlic clove. I’m still using the bowl my mother (Of blessed memory) used. It’s rosewood, and it’s at least 40 years old. My main point, however, is that metal and acid are a bad mix. This even goes for tinfoil. If you’re worried about hygiene or longevity, buy an old glass bowl, like a punch bowl or trifle dish. Glass is inert. Even if it’s lead Christal it will be fine. Just don’t drop it. Finally, shaking salad as opposed to tossing with salad servers..... if you shake the salad, you can bruise the leaves. Plus, you end up with heavy ingredients, like olives all at the bottom of the bowl. Trust me. I’m a trained chef(!)
@@willg4802 plastic wrap takes 1000's pf years breakdown bro... good job being a lazy, shitty human.
I do like to make vinaigrette dressings. I don't have a particular recipe but I usually have olive oil and balsamic and red wine vinegar kicking around so I try different things. I'm not a great cook but I love doing it and UA-cam has opened up a whole new world for me. I will watch a certain recipe, and usually the same one by different people to really get various ideas about it then just go for it!..I have a bit of a knack about how ingredients work together and I've had some great success on my first try, and I've had a few missed too...
What a great teacher…and cook!
Chef Pepin, many thanks for posting this video. I am not a great cook but I just made the dressing and followed your direction and added it to my garden lettuce until it just glistened. It was delicious!
Chef Pepin, thanks for sharing your passion.
Jacques Pepin taught me to cook. Well, and helping my mother cook dinner often. I have absolutely loved his show on kqed since I was a kid in the 80's. I mean, C'mon! What 8 year old watches Jacque Pepin and Martin Yan instead of cartoons?! Me, apparently. Lol
This man is a gem.
must love chefs who always have a glass of wine while cooking!
Just made a batch of this. Wonderful! I used garlic and shallots. I think I'll try a little tarragon next time.
Rea
try anchovy.
Also, you will get different flavors with different vinegars... for example, red wine vinegar, white whine vinegar, apple cider vinegar, balsamic vinegar, rice vinegar, champagne vinegar, etc.
If you do, just make enough for one serving. The tarragon will bruise, and go slimy in a couple of days. But tarragon dressing is fantastic on warm chicken salad, so go for it! Check out my comment above for some other ideas. I promise you, you’ll never buy dressing again!!!
I been watching him since I was a kid and till this day I love watching his show's
So down to earth - one of the people. ♥️
He’s the best at his craft, hannnnnndssss downnnnn
He’s so right! There’s nothing like a homemade vinaigrette and it’s so easy to make!
I now officially know how to make Vinaigrette salad dressing. Thank You, Monsieur.
Marvelous.Where can i find a deep glass bowl like this one?
If you find out, tell me. And I’ll do the same. It’s a perfect bowl.
Jaques has inspired me for the past 40 years.
Looks delicious. I make my own dressing and it's very similar to yours except I prefer more vinegar and less oil. Learned from my mother and she enjoyed the vinegar tang and so do I.
I'm with you in that. Instead of 4:1 I prefer 3:1 for regular tossed greens salads. For Japanese-style salads like sunomono (cucumber salad) I might even use no oil at all.
@@seikibrian8641 oh yes! Cucumbers are so delicious with vinegar. I usually use 1 to 4 ratio on a cucumber salad but next time I'll try your way with no oil. Thank you!
@@blanchekonieczka9935 Here's a recipe you might like: www.japanesecooking101.com/sunomono-cucumber-salad-recipe/
@@seikibrian8641 just looked up a recipe for sunomono and it sounds delicious. No oil just lemon juice, vinegar, sugar, salt and sesame seeds. I like the way the cucumbers are thinly sliced, deseeded and salted to remove excess moisture. That way they'll suck up the dressing. Thank you again!
Master chef.
I love him.
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
Always enjoyed his cooking shows. Relaxing and informative.
I do recommend to put vinegar at the very end, apparantly the same but makes a positive difference. I use wallnut oil and garlic for my personal « recette » and 1 part of vinegar for 7 parts of oil. Magic numbers.
That took less than 2 minutes. No reason to buy salad dressing from the store.
Except caesar which is a pain in the ass to make fresh. Pretty much everything else you can make in 2 minutes.
It’s more expensive to buy all the ingredients separate than a bottle of really good salad dressing.
@@TheIkaika777 good try but you know its false and youre just lazy
Steven SuperRainbow, um, I do make my own dressing. And 1 shallot where I live is $1.09, 1 head of garlic is $1.09, 8oz Grey Poupon Mustard is $6.89, 1 bottle red OR white wine vinegar is $5.39, 25.4oz bottle of olive oil is $15.99. I won’t get into salt and pepper. Right there alone is $30.45. So before you call anyone lazy you should actually do some research, dumbass!
@@TheIkaika777 if you take the cheapest of ingredients (Like in a bought dressing) and calculate how much you use for each salad you manage to do it cheaper
This guy is gold👌👌👌😍
Merci chef pour nous montrer comment la faire 👍🏻
Sauf que c'est pas comme ça.
I have been making this dressing for about 6 months, ever since finding Chef Pépin's videos. It is my permanent go-to. I'm actually eating salad much more often because this dressing makes it so flavorful and enjoyable! I prefer to make it with shallots as opposed to garlic, but either works well. I throw the ingredients in my mini-cuisinart, and it's ready in 20 seconds; I then decant it into a clean salad bottle and refrigerate. Now, I am left with only ONE question: Where, oh, where, can I buy that beautiful and ultra-functional salad bowl? (Any help is welcome)
I found the bowl!!! A little mom and pop shop In Hull Quebec.
@@RS-yd2bp you’re kidding!! Do they have multiples? I’ll order it over the phone! Can you PM me the name?
@@maurice493 do you speak French? (They don't speak a word of English) ...
@@maurice493 (your name is super French)
@@RS-yd2bp despite my name, I’m a total anglophone. I know, I know…
I make my vinaigrette in much the same way except I use white wine vinegar and a neutral oil (rapeseed or sunflower). I've never used shallots, but sometimes I use garlic.
Who cares…….
@@egSmith-sp9gl Apparently you do.
@@lonedrone get real !
Receive all my health advice from Jacques Péppin! 😅👍
👏🏽👏🏽 I’ve been making my own dressings for eight years now....I use less oil than Jacques though 😜
Because you are a douche
Anyone know what you call the kind of bowl the salad is in? I’ve been wanting to get something like it for my kitchen but can’t figure out the right keywords.
I wish I did. It’s a fantastic bowl, isn’t it?
You’d think the Pepin Foundation would have a link to where to buy it. Unless it’s discontinued, I suppose. I’ve even thought of taking a screengrab to a glassmaker and having it recreated, even though it’d be all kinds of expensive.
Interesting thoughts on broken dressing. Makes sense
I love to use apple cider vinegar with the mother in my dressing. Great flavor
Number one rule for fine kitchen cuisine...pour a glass of wine.
Merci pour le partage
The vinegar used here is balsamic vinegar that I can get from the grocery?
I love watching create
Does it also work with Onyo?
Plain and simple
What are those leaves he used in the salad?
Personally, if I don't have an expensive kind of vinegar at hand, i like to put a little bit of jam in there, makes it super fruity and delicious
Thank you for the proportions. I got it.
Thank you!
at 2:29 does he say to eat it with a raw chicken? [i turned on captions to see if it was different, but it said what i thought he said :-)]
mm "with the roast chicken".
Jacques Pepin tossin salad. a thing i thought id never see
Hi guys, what is the yellow paste called?
French mustard
@@pfridell8424 thank you 😊
I love how he just picks up a single leaf and eat it
What kind of vinegar he is using? Wine? I like to use balsamic instead, plus some lemon juice instead.
I like how he just use a mason jar to mix his vinegarette...some UA-camr 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. 🤣😂
everything this man says makes sense
What kind of vinegar is that? I oy have apple vinegar but it's so strong
From what I see, he's using red wine vinegar, but you can use any types of vinegar you want. With apple vinegar, the best I tried was mapple syrup and it's really good with mustard shalots and classic oil ;)
Very nice! Speaking of chicken... Do you know how to make "Chiavettas" chicken BBQ marinade? Or vinegar based chicken BBQ sauce /marinade without using Italian dressing?
where is this recipe?
,❤️ Jacques!
I will be more than happy to explain why people by salad dressing.
It’s because there is more to salad dressings than just a vinaigrette.
Glad to be of service.
touch of maple syrup. yum
Resident of Vermont or Quebec? lol
Ontario
Think the point he was making was to avoid sugar? Maple syrup is more than 2/3 sugar so nope.
How my grand-parents use to make salad: cut a fresh salad from the vegetable patch, mix some oil, vinegar, mustard (that one with seeds), and garlic. And boom....you got yourself something better than any ranch dressing.
You never tried home made ranch dressing for sure...….
e.g. Smith lol. You got me, no I have not to be completely honest.
that is great
That's the french way to toss a salad
Merci
What type of vinegar was that?
Malt vinegar
@@chrismoyard9894 red wine vinegar
J'adore
Wow, if you see someone chopping a tiny onion like that you know the dish will be awesome
Did he say 1 part vinegar 4 parts olive oil??? I tried this and it just tasted like olive oil. I had to put 50% vinegar 10% ground mustard in mine and no water. Plus its healthier
To me what he did looked more 3 parts oil to vinegar.
I want to have a beer with this guy.
More like a glass of wine
@@trailkrum maybe your right.
Hell, I want to have green salad with him
What vinegar did he use?
red wine vinegar
Whitch type of viniger?
Red wine vinegar
He is using red wine. You can use balsamic too with some Italian herbs. Also, I made a good English style vinaigrette with stone ground mustard and apple cider vinegar. In these small batches you can experiment and find one you like. His is pretty classic French.
⭐Major yum!⭐
I want to chop a garlic or shallot as fast as that!
His accent sounds expensive!
Lol it does.
GOAT
C'est du vinaigre de vin ? Merci
I think I would like to try this. I usually put thousand island dressing on my salad but this seems very interesting
you've never had natural vinaigrette on your salad?
Thousand island is also very simple to make. If you have chickens, or grow your own cucumbers, you could make it almost from scratch entirely. Making any scratch dressing, even with store bought ingredients, you'll taste the difference.
What a boss
As usual chefs today should learn from chefs of yesteryear
One of the goats
Anybody get the specific amount of vinegar he used? I know the oil is 4x the amount.
He didn't mention a specific amount. I have been making this for decades - I usually toss in the ingredients as he does then eyeball the jar I'm using (they differ depending on what I have to hand). Then remove where I want the dressing to fill to i.e. not to the top of the jar but about half an inch below - and divide the rest of the space as I see it into five. Use the first 5th for vinegar.
*Add vinegar after the mustard and other ingredients as they take up space. But try this method once and a little taste test once the oil is added, it's hard to go wrong.
**. I mix and match tastes. I like vinegar, so use everything from red wine, white wine and wine flavoured vinegar/fruit flavoured vinegar - my current favourite is red wine vinegar flavoured with raspberry.
**Changing up the onion also changes the flavour. Pick what you like. I love finely chopped red onion too!
Depends on your jar. Take your jar quantity and divide it by 5, whatever you get is the amount of vinegar. The rest is oil. I am not accounting for shallots here.
@@newvillagefilms Not sure calling Jacques Pepin a UA-cam Chef is funny or idiotic.
It looks to be pretty close to a 1/4 cup (60 ml.)
the ratio is the important bit
I use 1 tablespoon vinegar 1 1 tsp mustard water 4 oil fro 2 portions, . . Looks like wants lots so he uses approx 4 tbs 4 water, 4 tsp mustard 16 oil
Is that a balsamic?
red wine vinegar
Why is the red wine vinager so dark? I think he substituted wine because they ran out of vinager
I put the oil in first, so I have the base