Jacques Pepins Vinaigrette In A Jar Recipes

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JACQUES PEPIN'S VINAIGRETTE IN A JAR



Jacques Pepin's Vinaigrette in a Jar image

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

2 teaspoons chopped garlic
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup wine vinegar (red or white)
1 cup extra virgin olive oil

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



JACQUES PEPIN VINAIGRETTE image

Categories     Salad     Quick & Easy     Lettuce

Yield 1 1/2 Cups

Number Of Ingredients 6

2 teaspoons chopped garlic
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup wine vinegar (red or white)
1 cup extra virgin olive oil

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



Vinaigrette in a Jar image

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 3/4 cup

Number Of Ingredients 6

3 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
Coarse salt
Freshly ground pepper
Sugar
9 tablespoons grapeseed oil

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



Jacques Pepin's Potatoes Fondantes image

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

2 lbs yukon gold potatoes (20 to 25 potatoes,11/2 to 13/4 inches in diameter)
1 sprig fresh rosemary
2 cups reduced-sodium chicken broth
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt (less if the broth is salty)
1 -2 tablespoon fresh chives, thinly sliced
fleur de sel (optional) or coarse sea salt, for serving (optional)

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.

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