How to Make Vinaigrette Salad Dressing: Jacques Pépin Techniques | KQED

Check out his way of making omelette, he makes it look simple as drinking water, The master @ work!!

This man is a gem.

GOAT

I love the idea of the sauce not being too thick - "glossing" the salad. Great tip, chef!

We like our sugar and preservatives. 😂

If you want to become a very good home cook. You only have to follow one chef and it’s this chefs library of videos on how to cook.
All other tv cooks are NOT real chefs.

that is great

I put the oil in first, so I have the base

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

The vinegar used here is balsamic vinegar that I can get from the grocery?

33.

He’s the best at his craft, hannnnnndssss downnnnn

Bon.

Most salad dressing from the supermarket have way too corn syrup for me 😱😱😱

Italian dressing, simply oil, vinegar and salt, is BETTER!

You complain about the sugar, then you put in a good bit of salt!

,❤️ Jacques!

where is this recipe?

Marvelous.Where can i find a deep glass bowl like this one?

I never understand why people don’t build there own 🏠 you know!

must love chefs who always have a glass of wine while cooking!

❤️❤️❤️

Anybody get the specific amount of vinegar he used? I know the oil is 4x the amount.

What are those leaves he used in the salad?

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 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)

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!

Thank you!

So down to earth - one of the people. ♥️

Hi guys, what is the yellow paste called?

I now officially know how to make Vinaigrette salad dressing. Thank You, Monsieur.

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.

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!

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!

I need to say it: He's perfect.

La moutarde Fallot. Ce qu'il y a de mieux !

I want to chop a garlic or shallot as fast as that!

Wow, if you see someone chopping a tiny onion like that you know the dish will be awesome

He’s so right! There’s nothing like a homemade vinaigrette and it’s so easy to make!

Tried it. Tastes like shit. Lol. Just kidding. Gonna try it but I think it will taste like shit.

Prefer my dressing with white wine vinegar and a touch of sugar or honey.

Fuck. Yes. Thank you please.

With his name, if he would tell me to boil eggs with ice i would believe him

J'adore

What kind of vinegar is that? I oy have apple vinegar but it's so strong

This man is a genius at cooking! We love his videos! We’re not waiting 30 minutes to get great tips. Many thanks JP!!

The ratio he actually uses is nowhere close to 1/4; the trick to a good salad is to add salt and toss it just before the dressing.