I Remember watching her program while i sat beneath the ironig board and my Momma ironed clothes! Our table top tv did not receive the channel well. 1965 or 66. Mom incorporated tips into her own Southern style cooking. My, oh my! She was definitely correct about homemade mayonnaise! I thought my mother's was the absolute best. She'd bemoan running out of the jarred kind and fall back on her homemade version for salads. Two of my cooking idols. Mom & Julia!!!
Yes you were lucky. I had a mama that didn’t and wouldn’t cook. Truth. We all but starved to death. She weighed 90 lbs. she had a eating disorder so we kids suffered until we escaped her clutch’s and craziness
I also, Pete, except I feel mild shame. After all, it's been 60 years since I've seen most of these. My memory of the 1960s is better than the early 2020s, but it still isn't what I'd call good.
@@fa.ben-beauty1621 times were different 60 years ago, Julia’s knowledge evolved with each decade. I’m sure by the end of her life she wouldn’t suggest keeping greens in plastic bags. Even the old shows are still great to learn by.
That was a beautiful salad. I learned a lot here. How i loved watching her on PBS. At one point i told my mom i wanted Ms Julia to adopt me.😊 she Said oh baby i would miss you. But you can watch her all you want.🙂. These episodes are worth subscribing too. I can watch her everyday. She was and always be a ICON. Love and miss her so much. Love, respect and positivity always. Vee.✌️🕯️💕🌻🦋🤗✨🙂👋👣.
Dressing each component of this dish makes a huge difference. Watching this again after many years I am surprised that she didn't dress the tuna and lettuce first. Later shows she did.
If you ever get a chance to eat at an Italian restaurant, then Italians have a salad called Condiglione which is very similar to Salade Nicoise. There is a big overlap between southern French and northern Italian cooking.
Julia Child was a national treasure. Far ahead of her time and a liberated, freethinking woman in an era when these things were unusual. She is missed.
Salad Dressing -Julia Child DRESSING: 1 Tbl of either Wine Vinegar or lemon juice or half of each 5 Tbl veg oil 1/4 tsp salt 1/8 tsp pepper 1/4 tsp dry mustard powder 1 Tbl chopped green onion or scallion. Use enough dressing to lightly coat the lettuce. Optional: sprinkle fresh chopped Parsley & Chives OR Tarragon OR Basil over top then serve ~Bon Appétit!
How can you not love this lady - making homemade mayonnaise at a time when most people outside of France would just go to the store and buy a jar of it. And Salad Nicoise, one of my favorite classic dishes but rarely seen today. I could destroy half of that salad with some crusty rustic bread and butter and a chilled bottle of Picpoul - and a nap!
When I was in France, we started with salad for every meal. It was a simple butter lettuce salad with a simple sauce vinigrette made in a shake jar. It was really hard to come back to America...their food was second to none.
What a legend. I was going to make a joke about how this recipe has no butter but... it's so reductive in the face of Child's amazing contribution to everything we eat. That said I can't believe there's not half a pound of butter.
This might sound rather silly but, when the mayonnaise is being made, close your eyes and simply listen to what is going on. I swear I can tell when the mayo is thickened by the sound it makes against the bowl; it goes from a sloshing sound to something like a thumping sound.
The 1963-66 incarnation of French Chef was shot in B&W. The show didn't go into color production until it returned in 1970. BTW - PBS was behind the other networks when it came to switching to color. One website credits "Mr. Rogers Neighborhood" as being perhaps the last network show on the air to switch to color, and that happened in 1969.
I'm French (eh ouais les puces 😁) and the vinegar for the mayonnaise, never saw it in my family. It is maybe a stuff of French Parisian chefs but Paris is not France. (I'm from the country of the great castles) and know well Normandie and the Midi. So vinegar no. Mayonnaise is doable only with mustard and yoke. Drop by drop and then more.
Lord. I’ve made mayonnaise . She is purposely showing people to just buy it. And.. no. Once I’ve made mayonnaise, I think it’s best to leave it too professional people just make mayonnaise. I gave up that pride a long time ago.
Sorry ... I live in France and we don't keep the leaves in such big size. Because it's unhandy. We cut it small so u can take it off easily with a fork. And again all these steps 🤣 And keep the salad in the fabric in the fridge ... So u can keep the salad even for 10 days btw!
It takes a certain amount of chutzpah to make substitutions to a Julia Child recipe as she was classically trained and is world-renowned as an expert in her field.
Oh my gosh, I love this woman! "You can see I'm not beating very fast" while her hands are moving like The Flash!
Mes sentiments exactement ! Du Canada 👍🇨🇦
She Makes me smile. I grew up with her on tv.
I Remember watching her program while i sat beneath the ironig board and my Momma ironed clothes! Our table top tv did not receive the channel well. 1965 or 66. Mom incorporated tips into her own Southern style cooking.
My, oh my! She was definitely correct about homemade mayonnaise! I thought my mother's was the absolute best. She'd bemoan running out of the jarred kind and fall back on her homemade version for salads.
Two of my cooking idols. Mom & Julia!!!
You’re such a lucky woman to have had a mother who enjoyed cooking! ❤
Yes you were lucky. I had a mama that didn’t and wouldn’t cook. Truth. We all but starved to death. She weighed 90 lbs. she had a eating disorder so we kids suffered until we escaped her clutch’s and craziness
Finally able to re-watch these wonderful programs I am realizing I've forgotten about 50% of her wisdom. My head hangs in shame...
Wisdom? Since when do we keep herbs in plastic bags? They rot quickly in it... Always use a humid cotton fabric So it won't rot
No, no! Be bold and adventurous! Don't you think Julia would encourage you thus?
@@fa.ben-beauty1621 I store mine in old shoes
I also, Pete, except I feel mild shame. After all, it's been 60 years since I've seen most of these. My memory of the 1960s is better than the early 2020s, but it still isn't what I'd call good.
@@fa.ben-beauty1621 times were different 60 years ago, Julia’s knowledge evolved with each decade. I’m sure by the end of her life she wouldn’t suggest keeping greens in plastic bags. Even the old shows are still great to learn by.
Boy I wish that this was in color! I bet that platter is just gorgeous.
The ones in black and white are the best imo. Black and white photos/videos always look so classy.
4:39 Dressing (flavorless oil, wine vinegar, pepper, salt, mustard powder, green herbs)
8:22 Chapon (garlic rubbed on stale bread, then toss in salad)
8:57 Salade Mimosa (hard boiled egg yolk sieved and minced herbs)
10:03 Mayo
18:53 French Potato Salad
21:01 Salade Niçoise
I don't think "chapon" is the correct spelling. It translates to capon in English. which means a castrated male chicken "rooster".
@@craft-o-matic399 It's correct. Google "Chapon garlic rubbed bread"
Her shows are classic. Miss you, Mrs. Child
My mom used to make the mayonnaise for my dads lunch sandwiches. I might make it mix in some herbs and use it on a roasted chicken.
That was a beautiful salad. I learned a lot here. How i loved watching her on PBS. At one point i told my mom i wanted Ms Julia to adopt me.😊 she Said oh baby i would miss you. But you can watch her all you want.🙂. These episodes are worth subscribing too. I can watch her everyday. She was and always be a ICON. Love and miss her so much. Love, respect and positivity always. Vee.✌️🕯️💕🌻🦋🤗✨🙂👋👣.
"Mayonnaise seems to frighten some people..."
Proceeds to do a multi-faceted dance with vinegar, egg yolks, and oil that frightens me...
Dressing each component of this dish makes a huge difference. Watching this again after many years I am surprised that she didn't dress the tuna and lettuce first. Later shows she did.
I never heard of Salade Niçoise. What a splendid salad. It looks like a meal in itself.
If you ever get a chance to eat at an Italian restaurant, then Italians have a salad called Condiglione which is very similar to Salade Nicoise. There is a big overlap between southern French and northern Italian cooking.
Emilia-Romagne?@@brucebelcher4995
I love it, except for the anchovies.
It's my favourite salad - only I've been making it without tomatoes all these years! 😢
I vaguely remember her show as a kid. Wow, so long ago. I enjoy these old shows now.... they're fun to watch.
THANK YOU A MILLION TIMES!!!!!!!!!!!!!!!!!!!!!!
Thank you so very much for these golden films❤ Such a sweet woman🧡❤💚💗💙
Julia Child was a national treasure. Far ahead of her time and a liberated, freethinking woman in an era when these things were unusual. She is missed.
At least she lives on here to inspire the future, Jacques Pepin and her are my favorite chefs
...and she is missing.
If you havent seen it, watch the movie julie and julia :)
When she was finishing the first salad I almost started crying.
Salad Dressing -Julia Child
DRESSING:
1 Tbl of either Wine Vinegar or lemon juice or half of each
5 Tbl veg oil
1/4 tsp salt
1/8 tsp pepper
1/4 tsp dry mustard powder
1 Tbl chopped green onion or scallion.
Use enough dressing to lightly coat the lettuce.
Optional: sprinkle fresh chopped
Parsley & Chives OR Tarragon OR Basil over top
then serve ~Bon Appétit!
Buy Mastering The Art of French Cooking. Both volumes. Her legacy. Read, cook, and eat.
How can you not love this lady - making homemade mayonnaise at a time when most people outside of France would just go to the store and buy a jar of it. And Salad Nicoise, one of my favorite classic dishes but rarely seen today. I could destroy half of that salad with some crusty rustic bread and butter and a chilled bottle of Picpoul - and a nap!
Love to watch Julia cook. So relaxing and informative 😎 🤓
I remember watching her as a kid, Wow I'm glad i ran across this video 😊
Isn't it fun. I just love her
Well, now I know how I broke my blender when I tried to make mayonnaise. 😅
When I was in France, we started with salad for every meal. It was a simple butter lettuce salad with a simple sauce vinigrette made in a shake jar. It was really hard to come back to America...their food was second to none.
What a legend.
I was going to make a joke about how this recipe has no butter but... it's so reductive in the face of Child's amazing contribution to everything we eat.
That said I can't believe there's not half a pound of butter.
She saved the butter for the obligatory baguette that accompanied the salad. 😉
This might sound rather silly but, when the mayonnaise is being made, close your eyes and simply listen to what is going on. I swear I can tell when the mayo is thickened by the sound it makes against the bowl; it goes from a sloshing sound to something like a thumping sound.
LOVE! Thank you!
Also love this women.
It thickens a lot quicker if you add the mustard powder before you add the oil.
❤❤❤❤❤❤❤❤
I so wish this was in color! Miss u, JC: RIP
The 1963-66 incarnation of French Chef was shot in B&W. The show didn't go into color production until it returned in 1970. BTW - PBS was behind the other networks when it came to switching to color. One website credits "Mr. Rogers Neighborhood" as being perhaps the last network show on the air to switch to color, and that happened in 1969.
1961 1962 Best Foods Macaroni Salad & Potato Salad. 1976 Bakers German Chocolate Cakes. Julia Child Recipes. Muppets Cool.
NB: always start with vinagre-the salt won’t dissolve in the oil.
“See the yellow and green”. Did nobody tell her the show aired in black and white 😂😅😊❤
We all had to use our imaginations for color back then - she's giving us clues😄
@@mssixty3426 good point 😆
Witlooove 🤭
I'm French (eh ouais les puces 😁) and the vinegar for the mayonnaise, never saw it in my family. It is maybe a stuff of French Parisian chefs but Paris is not France. (I'm from the country of the great castles) and know well Normandie and the Midi. So vinegar no. Mayonnaise is doable only with mustard and yoke. Drop by drop and then more.
She said the bread with garlic was "awfully good coated with garlic and French dressing", then takes it out of the salad and throws it away!
I didn’t see her add the vinegar 🤔
13:23
I cracks me up that she uses regular table salt and pours the salt out of a big cylinder container...........
Emulsification.
Lord. I’ve made mayonnaise . She is purposely showing people to just buy it. And.. no. Once I’ve made mayonnaise, I think it’s best to leave it too professional people just make mayonnaise. I gave up that pride a long time ago.
Same here. I’ll let Dukes do the work for me. My mayo was gross.
She was in the secret service or something like that with her husband
Sorry ... I live in France and we don't keep the leaves in such big size. Because it's unhandy. We cut it small so u can take it off easily with a fork.
And again all these steps 🤣
And keep the salad in the fabric in the fridge ... So u can keep the salad even for 10 days btw!
Exactly! That was really messing with me. Those leaves were huge! Even to cut on the plate would have food flying everywhere. Very awkward. 😒
now remember, this was 1950s idea of a salad. recipes evolve over time.
I prefer Romaine lettuce
Add a teaspoon of Dijon mustard to the egg yolk and mix. No need to beat the eggs
🥬🥦🕛🥗💪♥️
Add the vinegar when the mayonnaise is already done
Substitute melted butter at room temperature for the oil.
It takes a certain amount of chutzpah to make substitutions to a Julia Child recipe as she was classically trained and is world-renowned as an expert in her field.
@@rah62 Not if you are naturally talented.
Butter mayo is a thing.
@allieb8717 Butter in mayo, makes me giggle. Not happening in my Mayo. Smile!
Use Dijon mustard
I rub the bowl with a clove of garlic
her mistakes are the real education. a bit too much vinegar!
Anyone having low quality meal per day and discoloured clothes indicates the individual's work has been stollen.
too bad not recorded in color.
Long time ago
Eggs don't belong on salad. ... .. Especially not a "Shane Salad" no.
Her mayo failed