Best 2 Jacques Pepins Vinaigrette In A Jar Recipes
**Jacques Pépin's Vinaigrette in a Jar: A Culinary Symphony of Flavors**
In the realm of culinary artistry, few names resonate with such profound reverence as Jacques Pépin. A celebrated French chef, cookbook author, and television personality, Pépin has captivated audiences with his infectious passion for cooking and his unwavering dedication to culinary excellence. His vinaigrette, a symphony of flavors encapsulated within a humble jar, stands as a testament to his culinary prowess. This versatile dressing, with its harmonious blend of tangy vinegar, rich olive oil, and an array of herbs and spices, elevates any dish to new heights of gastronomic delight.
Whether drizzled over a crisp salad, used as a marinade for succulent grilled meats, or employed as a dipping sauce for fresh vegetables, Jacques Pépin's vinaigrette adds a touch of magic to every culinary creation. In this article, we present a curated collection of recipes that showcase the transformative power of this exceptional dressing. From classic vinaigrettes to innovative variations infused with unique flavors, these recipes will inspire you to experiment and explore the boundless possibilities of this culinary masterpiece.
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.
JACQUES PEPIN'S POTATOES FONDANTES
The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.
Provided by Chef Lyle
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim the potatoes of any eyes or damaged areas and wash well in cold water.
- Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
- Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
- Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
- Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
- Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
- Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.
Tips:
- Use a good quality olive oil. It will make a big difference in the taste of your vinaigrette.
- Make sure the vinegar you use is also of good quality. A balsamic vinegar or a red wine vinegar are both good choices.
- Add a little bit of honey or sugar to your vinaigrette to balance out the acidity of the vinegar.
- If you want a more flavorful vinaigrette, add some herbs or spices. Some good options include basil, oregano, thyme, rosemary, garlic powder, or onion powder.
- Let your vinaigrette sit for at least 30 minutes before using it. This will allow the flavors to meld together.
- Store your vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
Conclusion:
Jacques Pepin's vinaigrette is a delicious and versatile dressing that can be used on salads, vegetables, and even meat. It is easy to make and can be stored in the refrigerator for up to 2 weeks. With a few simple ingredients and a little bit of time, you can make a delicious vinaigrette that will enhance the flavor of your favorite dishes.
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