Best 4 Jacques Pepins Vinaigrette In A Jar Recipes
Jacques Pepin's vinaigrette in a jar is a classic and versatile dressing that can be used on salads, vegetables, and grilled meats. It is easy to make and can be stored in the refrigerator for up to two weeks. This article will provide you with a step-by-step guide on how to make Jacques Pepin's vinaigrette in a jar, as well as some tips on how to use it.
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JACQUES PEPIN'S VINAIGRETTE IN A JAR
Make and share this Jacques Pepin's Vinaigrette in a Jar recipe from Food.com.
Provided by PrimQuilter
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a jar.
- Shake well before serving.
- Keeps refrigerated for up to 2 weeks.
Nutrition Facts : Calories 323.2, Fat 36.2, SaturatedFat 5, Sodium 251.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 0.3
JACQUES PEPIN VINAIGRETTE
Steps:
- 1.Combine all ingredients in a jar. 2.Shake well before serving. 3.Keeps refrigerated for up to 2 weeks.
VINAIGRETTE IN A JAR
Steps:
- Combine vinegar, mustard, 3/4 teaspoon salt, 1/4 teaspoon pepper, and a pinch of sugar in a jar. Shake to combine. Add oil and shake again until oil is incorporated and mixture is emulsified.
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:
- Always use the best quality olive oil you can afford. A good quality oil will make a big difference in the flavor of your vinaigrette.
- If you don't have a jar with a tight-fitting lid, you can use a plastic bag instead. Just make sure to seal the bag tightly so that the air doesn't get in.
- You can use a fork or a whisk to mix the vinaigrette. If you use a whisk, be sure to whisk vigorously so that the oil and vinegar are well emulsified.
- Taste the vinaigrette before you use it and adjust the seasonings to your liking. You may want to add more salt, pepper, or herbs.
- Vinaigrette can be used to dress salads, vegetables, or meat. It can also be used as a marinade or a dipping sauce.
Conclusion:
Vinaigrette is a versatile and delicious dressing that can be used in many different ways. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a quick and easy way to add flavor to your food, try making a vinaigrette. You won't be disappointed!
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