Jacques Pepin Vinaigrette Recipes
BASIC FRENCH VINAIGRETTE
Provided by Kemp Minifie
Categories No-Cook Vegetarian Quick & Easy Salad Dressing Vegan Shallot
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
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- Maman's Cheese Soufflé. This soufflé recipe came from a brilliant "mistake" made by Jacques Pépin’s mother. When she got married, she was 17 and his father was 22.
- Gnocchi Parisienne. Taking gnocchi a step further and baking them might just be the ultimate reward. They transform into pillowy puffs, crisp and golden on the outside with light, custardy centers.
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