10.1.17
Thomas Keller's Bouchon House Vinaigrette

As Thomas Keller has stated, this is his house vinaigrette recipe—pared down to the very essentials. Three ingredients, no salt or pepper, just the delicious basics. We recommend following his recipe by adding fresh herbs like tarragon, parsley and chives to the lettuce, some minced shallots, as well as a dash of salt and pepper, and serving it up daily!

We spotted this recipe on some of our favorite food sites and blogs so we wanted to share it with you in hopes that you share it with your guests, family and friends, too.

We believe good sauces and dressings are key to eating enough veggies daily! Explore all our healthful and inventive dressing recipes here. 

Thomas Keller’s Bouchon House Vinaigrette

INGREDIENTS:
1/4 cup Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups canola oil

INSTRUCTIONS:
1. Combine mustard and vinegar by hand.
2. When completely combined, slowly drizzle in oil.
3. If the ingredients separate, whisk it together. Can be stored up to 2 weeks in refrigerator.

Read our interview with Rene Redzepi next. 

  • Thomas Keller's House Vinaigrette:

  • Ingredients:

    1/4 cup Dijon mustard
    1/2 cup red wine vinegar
    1 1/2 cups canola oil

  • Instructions:

    1. Combine mustard and vinegar by hand.
    2. When completely combined, slowly drizzle in oil.
    3. If the ingredients separate, whisk it together. Can be stored up to 2 weeks in refrigerator.  

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Comments


  1. He uses canola oil? Not sure I believe. Simple VINAIGRETTE recipe yes.

    Socslred | 05.23.2022 | Reply

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