Thanks for this video which I have just found. I am a simple home cook, so whenever I prepare food I am mostly eyeballing ingredients, temperature, cooking times and what not. After almost 20 years of basic daily practice, I kind of know what I am doing. But Vinaigrettes definitely are one of a few exceptions. You have to get the measurements right, so I am happy to see you stressing this point.
Thank you Chef Stef, we get so used to sugary dressings that we forget less is more. I remember these types of basic dressings in either "Betty Crocker" or "Better Homes and Garden" cookbooks 30 yrs ago. The flavors can be altered w the choice of vinegars, oils or shallots/garlic or none and choice of mustards.
HI Patricia yes exactly without the basics we are going to go very far :o) hopefully this year I am will be able to venture more in the cooking side of things. anything you would like to see?
me... I've been doing vinaigrettes wrong all my life? -I've always started with the oils/fatty substances first. Awesome channel you have here. I will be recommending it to all my friends.
Jan Verschueren Jan Verschueren that's so great to hear the channel lately has gathered huge Interest from people around the globe it's fantastic. Thanks for your contribution 😀
Hi Cristian thanks for watching another video. The third version would have oil too but I used the oil that was left from the other dressings . The third vinaigrette On its own two spoon of oil would be enough.
Thank you for all these amazing lessons █ The most important is the oil. I use only olive oil ( Which I buy ones a year, in the olive press, choosing the olive as they come by the farmers. ) , more quantity. I prefer fresh squeezed lemon then vinegar. █
Hello Korea so glad to have some viewers from your part of the world that's great. so interesting to see that french cooking interest people around the world. come back soon
00:54 ..I finally understood that you said centiliter, which, as someone from the States who is not a chemist, I don't think I've heard since grade school and I forgot that it was a thing. When I googled the word with my voice, the result was "CL", which also happens to be a South Korean rapper that clogged the search results. I know how to fix this search, but thought it was too funny not to share
Hi there! I am a big fan of French mustard vinaigrette. Do you always use red wine vinegar for the dressing, or can it be changed? For example, would champagne vinegar be okay to use? Thanks for your videos! 💖
I love these recipes. Can you please give the basic measurements in US standards please. I make this sauce often and I find that I have to keep going back to the video. It would help if I had the measurements. Thanks you're the best!!!!
Hi Seb, I was meant to reply to your comment earlier sorry. What I will do is that I will put the recipe with the measurement on my wordpress website: thefrenchcookingacademy.com. like that everyone will have a text based version at hand to check on phone and ipad without having to go to youtube everytime.
+The French Cooking Academy thank you for being so interactive with your viewers, that means a lot. I have shared your channel with several of my friends, who also love cooking as much as I do. My family and I are leaving on a month long trip to France and I will be looking for new dishes/recipes that I will need help learning to make. So expect some new requests for videos when we return to the states. Take care.
+Susan Taylor that depends on use but typically olive oil has a low smoke point so its not suited for frying at high temperature also olive oil has its particular taste while peanut and sunflower oil are more neutral
I hope Stéphane will answer you. It is the same as for the oil/wine recipe: for all salads and also with boiled vegetables where it has the same use as the butter that is added at the time of serving. Often the vinaigrette is served at the table in a separate container (basically a small bowl) here the mustard version has an avantage as the emulsion last longer. Some frequent use: green salads, lettuce, romaine, escarole and frisée (two types of Cichorium). Raw vegetables (or fruits if you are a botanist), tomatoes, avocados. Boiled or steamed vegetables, artichokes, potatoes (in salads with onions), cauliflower, leeks (French classic "poiraux vinaigrette"), green beans.
@@ighmur Thanks for your reply and your time. Its very useful - not like Stephan who doesn’t answer questions :) Just kidding :) But what I actually mean, I guess, is what is the mustard’s purpose for a particular vegetable or salad? I know it’s healthy for you, but it must be more to it than just the chef’s whim or to enhance a dish. I know I’m a pain in the behind but my life long career as a 007 has taken the best of me and for example when I use a silencer…… well, I tell you all about it next time :) Cheers!
Maha Abbas indeed not . Basically there are hundreds of vinaigrette or French style dressing options . To go further you can experiments with flavoured vinegar , like tarragon, shallots, etc...
I like to use balsamic vinegar, but it is very flavored so you don't need to add mustard or olive oil. A neutral oil like sunflower oil is fine. Olive oil, mustard, balsamic vinegar are ingredients that have their own personality.
if you use snapper one of the classic provençale way is too cook them with a compote of fennel and tomatoes stewed in olive oil and then add a drizzle of pastis on the fish before cooking them in the oven
None of those even closely resembles what is commercially sold in the US as "French Dressing". Not even close. They look good, but seems closer to what we usually call "Italian". Seems like some herbs and garlic would help them.
I'm Australian, born and bred in Europe, was living in Northern America for a few years and can assure, the Yanks got no clue about original European cuisine. You better keep on buying and enjoying the crap that's sold in the US. Cheers
Thanks for this video which I have just found. I am a simple home cook, so whenever I prepare food I am mostly eyeballing ingredients, temperature, cooking times and what not. After almost 20 years of basic daily practice, I kind of know what I am doing. But Vinaigrettes definitely are one of a few exceptions. You have to get the measurements right, so I am happy to see you stressing this point.
i was just watching your video on leeks, and thinking i haven't had leeks in a long time, and now i know how to make the dressing, thanks
🙂
Thank you for all these amazing lessons!
Thank you Chef Stef, we get so used to sugary dressings that we forget less is more. I remember these types of basic dressings in either "Betty Crocker" or "Better Homes and Garden" cookbooks 30 yrs ago. The flavors can be altered w the choice of vinegars, oils or shallots/garlic or none and choice of mustards.
That was super useful 👌 thanks ☺️
Tonight I made best dressing (the sauce vinaigrette) - Thank you - So easy when you know how :)
Thank You for covering the basics 👍
HI Patricia yes exactly without the basics we are going to go very far :o) hopefully this year I am will be able to venture more in the cooking side of things. anything you would like to see?
Hi Cristian, great video once again. I love your presentation and the way you explain the process. Please keep on going a bring us more recipes.
I used the mustard version with your french lentils & poached egg recipe. Delicious.
me... I've been doing vinaigrettes wrong all my life? -I've always started with the oils/fatty substances first. Awesome channel you have here. I will be recommending it to all my friends.
Jan Verschueren Jan Verschueren that's so great to hear the channel lately has gathered huge Interest from people around the globe it's fantastic. Thanks for your contribution 😀
Hi Cristian thanks for watching another video. The third version would have oil too but I used the oil that was left from the other dressings . The third vinaigrette On its own two spoon of oil would be enough.
no, you just forgot to add oil
I was wondering about that.
@@japrizzle Ne sois pas un con.
@@pugsandcoffeeplease okay mec, comme tu veux
Just found this channel, it's great! Keep it up!
Thanks for the nice comment ! :o)
Thank you for all these amazing lessons █ The most important is the oil. I use only olive oil ( Which I buy ones a year, in the olive press, choosing the olive as they come by the farmers. ) , more quantity. I prefer fresh squeezed lemon then vinegar. █
I like the musterd with honey vinagrette.
Simple dressing but I couldn't handle THAT LONG UNNECESSARY SPOON BANGING AGAINST THE BOWL! dang son!
Stephan, did you forget the oil in your shallot vinaigrette?
So informative and interesting! Thank you 😊
This channel is amazing. Hello from Korea~
Hello Korea so glad to have some viewers from your part of the world that's great. so interesting to see that french cooking interest people around the world. come back soon
miraeja follow me plz
Just used this for my salad! I used walnut oil though.
yum i love walnut oil
Fantastic! I have that!
A bottle of vinaigrette contains herbs here in Holland. So, a little bit of parsley finely chopped with the oil for example, gives it another look.
00:54 ..I finally understood that you said centiliter, which, as someone from the States who is not a chemist, I don't think I've heard since grade school and I forgot that it was a thing. When I googled the word with my voice, the result was "CL", which also happens to be a South Korean rapper that clogged the search results. I know how to fix this search, but thought it was too funny not to share
Excellent.
The overhead camera angle is great, but you have to work on getting rid of all the shadows!
I noticed chefs like Jacques Pepin and Thomas Keller will also add egg yolk to the vinaigrette. Do you have any recommendations for when to do that?
I always make the mustard dressing, ashamed to say I have made it with English mustard but I prefer dijon. Also, I make it in a jar
Very useful 👍
amazing content. thank you very much
HI DerDon thank you very much
Hey, dont show the lemon one ?
Well, for thoose who want to try, just put lemon, but no vinegar.
A video on Beef bourguignon and a Duck recipe would be much appreciated - thank you
HI patricia yeah that in the pipeline. we are going start actually next week to a special Stew
Hi there! I am a big fan of French mustard vinaigrette. Do you always use red wine vinegar for the dressing, or can it be changed? For example, would champagne vinegar be okay to use? Thanks for your videos! 💖
Yes most vinegar can work too 🙂
Oooo, Champagne vinegar sounds lovely with this vinaigrette. I think I might have to try that.
Hey! Me again. Another question: the third vinaigrette does not contain oil?
I think he forgot :o
In Vinaigrette dressing oil must be use
My mom always just called it oil and vinegar dressing. It was the only one she knew and it was cheaper than bottled.
I thought French dressing was made with mustard and balsamic vinegar and lemon. There is any like that?
shallots MUST be minced finely
came here for this comment. Also there was no oil added, as mentioned above. Cheers and good eats to all!
I love these recipes. Can you please give the basic measurements in US standards please. I make this sauce often and I find that I have to keep going back to the video. It would help if I had the measurements. Thanks you're the best!!!!
Hi Seb, I was meant to reply to your comment earlier sorry. What I will do is that I will put the recipe with the measurement on my wordpress website: thefrenchcookingacademy.com. like that everyone will have a text based version at hand to check on phone and ipad without having to go to youtube everytime.
+The French Cooking Academy thank you for being so interactive with your viewers, that means a lot. I have shared your channel with several of my friends, who also love cooking as much as I do. My family and I are leaving on a month long trip to France and I will be looking for new dishes/recipes that I will need help learning to make. So expect some new requests for videos when we return to the states. Take care.
I love your videos ,and how you explain everything. You are a great teacher. Why are you using sunflower oil instead of olive oil or does it matter ?
+Susan Taylor that depends on use but typically olive oil has a low smoke point so its not suited for frying at high temperature also olive oil has its particular taste while peanut and sunflower oil are more neutral
@@FrenchCookingAcademy Heston Blumenthal recommends using neutral oil and vinegar for a salad dressing....I love olive oil tho!
What vinegar do you use?
How much quantity of herbs??
Ummm.... Chef... in the third French sauce you made, with shallots, I didn't see you add any oil. Is that correct?
Hello, Can I use olive oil instead of sunflower oil? Which one taste better?
Just saw a video from Gordon Ramsey before this one. He used extra virgin olive oil.
Thank you very much !@@johnroekoek12345
Why no oil in the shallots
Stephan, what kind of salad do you use the mustard dressing for? Thanks!
I hope Stéphane will answer you. It is the same as for the oil/wine recipe: for all salads and also with boiled vegetables where it has the same use as the butter that is added at the time of serving. Often the vinaigrette is served at the table in a separate container (basically a small bowl) here the mustard version has an avantage as the emulsion last longer. Some frequent use: green salads, lettuce, romaine, escarole and frisée (two types of Cichorium). Raw vegetables (or fruits if you are a botanist), tomatoes, avocados. Boiled or steamed vegetables, artichokes, potatoes (in salads with onions), cauliflower, leeks (French classic "poiraux vinaigrette"), green beans.
@@ighmur Thanks for your reply and your time. Its very useful - not like Stephan who doesn’t answer questions :) Just kidding :) But what I actually mean, I guess, is what is the mustard’s purpose for a particular vegetable or salad? I know it’s healthy for you, but it must be more to it than just the chef’s whim or to enhance a dish. I know I’m a pain in the behind but my life long career as a 007 has taken the best of me and for example when I use a silencer…… well, I tell you all about it next time :) Cheers!
hi Stephane, would apple cider vinegar or balsamic be ok to use with the mustard? thanks , loved the recipes!
hi there for salad i just prefer sunflower oil but you can use peanut oil, grape seed or even for special flavors walnut oil.
how interesting. what about apple cider, grape, or balsamic vinegar with the mustard?
What other vinegars could be used ? Synthetic vinegar is definitely not an option or is it ?
Maha Abbas indeed not . Basically there are hundreds of vinaigrette or French style dressing options . To go further you can experiments with flavoured vinegar , like tarragon, shallots, etc...
I like to use balsamic vinegar, but it is very flavored so you don't need to add mustard or olive oil. A neutral oil like sunflower oil is fine. Olive oil, mustard, balsamic vinegar are ingredients that have their own personality.
Are you using red wine vinegar?
Usually yes but you can use any type
i'm planning on using these to cook some fish en papillote for my french class, would they be suitable for tilapia or red snapper?
yes but how do you to use the dressing once they are cooked.
@@FrenchCookingAcademy i was going to put it on before the fish is cooked, but i guess i can lightly drizzle it on after, would you recommend that?
if you use snapper one of the classic provençale way is too cook them with a compote of fennel and tomatoes stewed in olive oil and then add a drizzle of pastis on the fish before cooking them in the oven
@@FrenchCookingAcademy really? cool~ and what about tilapia?
tilapia is mostly in african cooking in france just grilled. but you could do a simple garlic onions lime chili with some star anise maybe
Wonder Stephan can I use Virginia Olive Oil insread?
Olive Oil instead
What salt are you using?
I like to use salt flakes ut table fine sea salt works well
30 ml of vinegar for every 1000 ml of oil ?
He said centi, so 300 ml of vinegar for every 1000ml of oil
Which one is your favourite?
needs water
None of those even closely resembles what is commercially sold in the US as "French Dressing". Not even close. They look good, but seems closer to what we usually call "Italian". Seems like some herbs and garlic would help them.
I'm Australian, born and bred in Europe, was living in Northern America for a few years and can assure, the Yanks got no clue about original European cuisine. You better keep on buying and enjoying the crap that's sold in the US.
Cheers
Dont let this guy represent the rest of us
Dude, You forgot to add oil on the 3rd dressing.I don't buy there was residue enough left over.Looking at it ,it's clearly lacking.
Your pepper grinder seems to be struggling!
C'etait magnifique. Mercie beaucaup.
glad you like it 🙂