The beauty of cooking--especially French cooking--is that once you grasp a basic technique a whole new world of flavors and possibilities opens. While working with Laurent Gras on My Provence, the technically trained top chef shared tips and tricks to enhance the knowledge of home cooks across the country.
A favorite demo of mine from Gras' "how to" series features the basic French vinaigrette. While a vinaigrette, in theory, is straight-forward, Gras systematically explains the process of creating the perfect emulsion in 2 minutes.
Mustard Vinaigrette from Laurent Gras: My Provence
- 2 tablespoons (30 ml) red wine vinegar
- Sea salt
- Freshly ground black pepper
- 3 tablespoons (50 g) Dijon mustard
- ½ cup (100 g) extra-virgin olive oil
- 1 medium (30 g) shallot, peeled and finely chopped
Here are a handful of recipes that show the wonderful range and complexity of vinaigrettes that will inspire any home cook.
Tomato Vinaigrette, a Better Happier
Basil Vinaigrette, What's Gaby Cooking
As a note, the Alta Editions YouTube channel is packed with instructional videos and is only a click away!