Jacques Pépin Techniques: How to Make Vinaigrette Salad Dressing

  • Published on Aug 23, 2015
  • Jacques Pépin shows you how easy it is to make great tasting homemade vinaigrette with fresh ingredients. He claims it is much better than commercial salad dressing which typically has 25% sugar -- which qualifies it to be dessert.
  • EntertainmentEntertainment

Comments • 266

  • pickutina
    pickutina 14 days ago

    The way we do it is we solutes vinegar in water, more than in video. We add garlic, never onions and cold press pumpkins oil. Entire secret to salad is skill to make ratios right. If you do it right the children will drink water from the bottom of the salad if not they will not even touch it.

  • Marc Schroter
    Marc Schroter 14 days ago

    he knows how to cut onyo.

  • Michael O
    Michael O 16 days ago

    What a boss

  • Kody Shu
    Kody Shu Month ago

    I love watching create

  • James Manzano
    James Manzano Month ago

    PBS is the savior of the food network television...not. People like garbage. Not me, I love PBS

  • mediastarguest
    mediastarguest Month ago +3

    Text-book traditional French culinary style. Really can, has and does stand the test of time.

  • Allan Davis
    Allan Davis Month ago

    That looked like a mustard dressing to me, not vinaigrette.

  • TheOriginalKidCoyote

    who writes these freaking captions?? You want the dressing Homogenized, not Emotional

  • J
    J Month ago

    Where's the Knorr stock pot?!?

  • Chvncey
    Chvncey Month ago

    Onions have sugar in them, why are you using them in your dressing? People eat too much sugar, as you said.

  • Jose Palos
    Jose Palos Month ago

    What type of vinegar was that?

  • P V
    P V Month ago +1

    **no onyons were harmed during this comment**

  • Marie-Anne Elix
    Marie-Anne Elix Month ago

    Merci pour le partage

  • Club Soda
    Club Soda Month ago

    Jacque is a god

  • sav
    sav Month ago +1

    He says 4:1 but that is not what he makes which looks more like 2:1

    • solomono
      solomono Month ago

      4:1 oil:vinegar, not the vinegar including mustard, water, shallots and so on

  • paul bin
    paul bin Month ago

    Does it also work with Onyo?

  • BenRangel
    BenRangel Month ago +4

    The reason people buy salad dressing is preservatives.
    Jaques uses dressing every day so when he makes a batch that lasts 1-2 weeks he's good - but if you just use dressing a few times per month you want a bottle to last a loong time.

  • Chris Lee
    Chris Lee Month ago +1

    What type of vinegar?

  • Tye Cook
    Tye Cook Month ago

    I do like to make vinaigrette dressings. I don't have a particular recipe but I usually have olive oil and balsamic and red wine vinegar kicking around so I try different things. I'm not a great cook but I love doing it and TVclip has opened up a whole new world for me. I will watch a certain recipe, and usually the same one by different people to really get various ideas about it then just go for it!..I have a bit of a knack about how ingredients work together and I've had some great success on my first try, and I've had a few missed too...

  • Bigsheesh
    Bigsheesh Month ago

    Toss the salad.

  • Bigsheesh
    Bigsheesh Month ago

    His lisp allows for extra saliva added to his dishes.

  • OnceuponatimetherewasMEpostingacommentonyoutube

    Merci Jacques !!!!!!

  • Torahboy1
    Torahboy1 2 months ago +6

    OK, I admit, I’m a trained chef. So I NEVER buy dressings. But as you have just seen, it’s the work of a minute or two to make a dressing. I have an old mustard jar in my fridge which I use only for dressings. Every time the jar is empty, I make a fresh dressing. You can use almost anything. Replace the vinegar with gin, or brandy. Use any of the nut oils. Or avocado oil. Add some tabasco for heat, runny honey for sweetness. A teaspoon of pesto and a splash of lemon juice gives you a light, fresh, zingy slant on the dressing. The only ingredient I never vary is some kosher salt. The rest is up to you. Try the juice and zest of a lime. Or some grappa. In less than the time it takes to grill your fish, fry your steak, or toast the bread for your pâté, you can grab your dressing jar from the fridge, and MAKE something unique, or classic, or just plain simple. Every school child should be taught how to (1) poach an egg (2) make a hearty stew (3) respect their elders, and (4) make a salad dressing. Everything else is optional.

  • Ryan Garland
    Ryan Garland 2 months ago

    everything this man says makes sense

  • droan999
    droan999 2 months ago

    Interesting thoughts on broken dressing. Makes sense

  • Cory Mitchell
    Cory Mitchell 2 months ago

    *sucks a gallon of spit back into his mouth*

  • Celias SF
    Celias SF 2 months ago +2

    I just want to sit in his kitchen and kick it with him, drink a few bottles of wine and absorb knowledge

    • Celias SF
      Celias SF 2 months ago

      Jim Furst right on

    • Jim Furst
      Jim Furst 2 months ago

      He’s an international treasure. We’re lucky to have so much video instruction from him. To spend time with him personally would be like hitting the gustatory lottery. Luckily the entire world can profit from his vast knowledge of technique and experience! If you get your wish and put video on TVclip, send me a bill for the wine. I’m happy to sponsor it. 😀

    • riceX
      riceX 2 months ago +1

      nice! ill meet you there!

  • Tregg Roderick
    Tregg Roderick 2 months ago +1

    👏🏽👏🏽 I’ve been making my own dressings for eight years now....I use less oil than Jacques though 😜

  • Chris Butler
    Chris Butler 2 months ago +1

    So how long will it last with the shallot? Also why wouldn't it be ok for a long period? It's in vinegar...

    • Chris Butler
      Chris Butler 2 months ago

      @Jim Furst perfect, thanks for the tip. Wasn't sure if it was just the flavor or if he felt it wouldn't be safe to eat. ( refrigerate and all)👍

    • Jim Furst
      Jim Furst 2 months ago +1

      Chris Butler he says a week is ok. I think he’s distinguishing it from shelf-stable dressings that sit for weeks or months. Refrigerated, this recipe should last but the vinegar will begin to pickle the veg and you’ll get a different product. It all depends on your taste. There’s not enough acidity to make this safe to eat unrefrigerated. In the fridge, weeks later, it may be safe to eat but will taste different than when freshly prepared.

  • Trevor Smith
    Trevor Smith 2 months ago

    this nigga is straight up. love it

  • Windy Hicks
    Windy Hicks 2 months ago +1

    That looks like absolutely lovely salad dressing and I thank you so much for the teaching and you have a cute kitchen thank you so much

  • Jupe367
    Jupe367 2 months ago

    we eat too much sugar but load up the vinaigrette with oil.

    • gutspillage
      gutspillage 2 months ago +1

      First, olive oil is healthy. Second you only use a small amount, not the whole jar.

    • Michal Blaszczak
      Michal Blaszczak 2 months ago

      Jupe367 and your point is?

  • Mark-Angelo Famularcano
    Mark-Angelo Famularcano 2 months ago +1

    Wait...he said we shouldn't want it homogenized. But he added mustard, which is a natural emulsifier, so it homogenized.
    Am I missing his point?

    • Jim Furst
      Jim Furst 2 months ago

      Also emulsified is time dependent. A bit of mustard will hold for a while. Perfect for a freshly made vinaigrette. He compares it to a creamy dressing, like bottled ranch or a mayonnaise based dressing , which requires more than a simple addition of mustard and a whisk. It’s, for lack of a better description, “industrial” using guar gum, etc. to achieve stability long-term.

    • D Pinel
      D Pinel 2 months ago +1

      Mustard adds flavor as well. To have it completely emulsified you would have to mix longer than that

  • Ryan
    Ryan 2 months ago +1

    Jacques, please toss my salad...

    • Genevieve
      Genevieve 2 months ago

      Ryan 🤦🏻‍♀️

  • Yin
    Yin 2 months ago +2

    How to have your own cooking show:
    1. Speak with an accent

  • Jim Halfpenny
    Jim Halfpenny 2 months ago +1

    Get a good feed of spuds bacon and cabbage .

  • Karen Bailey
    Karen Bailey 2 months ago

    Is he speaking English?

  • guru-in-drag
    guru-in-drag 2 months ago

    Could you use regular vinegar in this?

    • xandrios
      xandrios 2 months ago +1

      Apple cider vinegar works well too. I wouldn't use white distilled.

    • SeikiBrian
      SeikiBrian 2 months ago

      If by "regular vinegar" you mean distilled white vinegar, yes, you could use it, but it doesn't add much to the dressing other than sharpness. Red wine vinegar, which is what I think he's using here, adds not only sharpness but also subtle flavor notes from the red wine the vinegar is based on.

  • Brazil Chem
    Brazil Chem 2 months ago

    Tanque you soeur.

  • Mitzi Miau
    Mitzi Miau 2 months ago

    Most store bought dressings contain so much oil that you can forget about the few calories that come from the sugar!

    • SeikiBrian
      SeikiBrian 2 months ago

      It's not about the calories, it's about the taste. In most cases, salad dressing shouldn't be sweet, it should be tangy and savory.

    • Bryan
      Bryan 2 months ago +1

      Dressing is basically oil, salt and vinegar and potentially herbs, pepper, shallots, garlic, etc. Of course it has a lot of oil, that's basically the main ingredient. Oil isn't inherently bad for you, particular oils like olive and coconut.

  • Blanche Konieczka
    Blanche Konieczka 2 months ago +1

    Looks delicious. I make my own dressing and it's very similar to yours except I prefer more vinegar and less oil. Learned from my mother and she enjoyed the vinegar tang and so do I.

    • Blanche Konieczka
      Blanche Konieczka 2 months ago

      @SeikiBrian just looked up a recipe for sunomono and it sounds delicious. No oil just lemon juice, vinegar, sugar, salt and sesame seeds. I like the way the cucumbers are thinly sliced, deseeded and salted to remove excess moisture. That way they'll suck up the dressing. Thank you again!

    • SeikiBrian
      SeikiBrian 2 months ago

      @Blanche Konieczka Here's a recipe you might like: www.japanesecooking101.com/sunomono-cucumber-salad-recipe/

    • Blanche Konieczka
      Blanche Konieczka 2 months ago

      @SeikiBrian oh yes! Cucumbers are so delicious with vinegar. I usually use 1 to 4 ratio on a cucumber salad but next time I'll try your way with no oil. Thank you!

    • SeikiBrian
      SeikiBrian 2 months ago +1

      I'm with you in that. Instead of 4:1 I prefer 3:1 for regular tossed greens salads. For Japanese-style salads like sunomono (cucumber salad) I might even use no oil at all.

  • Adrien C.
    Adrien C. 2 months ago +1

    Poor Americans ... you’ll never know the basics of gastronomy. I learned how to do a vinaigrette probably at the age of 10. You’d better stick to guns and mass shootings. Fine arts and gastronomy are reserved to the finest.

    • J78Kio
      J78Kio 2 months ago

      oh shut the fuck up you pretentious cuck.

  • Christopher Divine
    Christopher Divine 2 months ago


  • Druskqq
    Druskqq 2 months ago +2

    Hamburger. Airplaine. Helicopter.

  • Alberto González
    Alberto González 2 months ago +11

    I need that knife!🔪🔪🔪

    • Alberto González
      Alberto González Month ago

      @Dru Jones Thanks!

    • Dru Jones
      Dru Jones Month ago +1


  • Anthony Cirone
    Anthony Cirone 2 months ago

    I think he used red wine vinegar bleh.. balsamic vinegar much better

  • Yoyo
    Yoyo 2 months ago

    Thou shalt not put onion in the vinaigrette.

    • Yoyo
      Yoyo 2 months ago

      @Teddy Aura aux échalotes.

    • Teddy Aura
      Teddy Aura 2 months ago

      @Yoyo mais, non, on mets des échalotes à la vinaigrette. La vinaigrette, on peut la faire avec ou sans échalotes mais est une vinaigrette.

    • Yoyo
      Yoyo 2 months ago

      @Teddy Aura Ben non. S'il avait voulu etre précis, Il aurait dit comme moi on me met pas des oignons dans la vinaigrette..
      Il se trouve qu'à chaque fois que je mélange de l'huile, du vinaigre, de la moutarde et sel poivre (ce qui est LA vinaigrette) je rajoute des échalottes. Mais je ne dis pas : tiens j'ai fait une vinaigrette.

    • Teddy Aura
      Teddy Aura 2 months ago

      @Yoyo c'est la même chose. En plus il a dit que si on veut, ce n'est pas nécessaire d'ajouter les échalotes

    • Yoyo
      Yoyo 2 months ago

      Ah oui, tu parles de la vinaigrette aux échalotes. Moi je parle de la vinaigrette.

  • Yoyo
    Yoyo 2 months ago

    Ce n'est pas du tout comme ça qu'on fait la vinaigrette.

    • Yoyo
      Yoyo 2 months ago

      @Sven G. je dois habiter dans le bon quart alors.

    • Sven G.
      Sven G. 2 months ago

      Si pour les 3/4 de la France en faite...

  • Tol1as
    Tol1as 2 months ago +1


  • Lelfia Khaleghi
    Lelfia Khaleghi 2 months ago

    Merci chef pour nous montrer comment la faire 👍🏻

    • Yoyo
      Yoyo 2 months ago

      Sauf que c'est pas comme ça.

  • Jenni Rayflo
    Jenni Rayflo 2 months ago


  • vichaya ouearrepan
    vichaya ouearrepan 2 months ago +7

    I love how he just picks up a single leaf and eat it

  • James Alexander
    James Alexander 2 months ago

    What type of vinegar is he using?

    • Guez X
      Guez X 2 months ago +1

      James Alexander red wine vinegar is a Classic one here in France. But Balsamic vinegar is better but a little more sugary

  • Right Uppercut
    Right Uppercut 2 months ago +1

    Plain and simple

  • mycenth22
    mycenth22 2 months ago +53

    I love how measured his movements are. He has an excellent eye and a deft hand. I know it’s a simple vinaigrette, but, it’s skillfully done.

    • winstonS
      winstonS 2 months ago

      Jacques is a master of combining elegant but simple receipts

  • dawgg0077
    dawgg0077 2 months ago +3

    Chef Pepin, thanks for sharing your passion.

  • Carson Kubicki
    Carson Kubicki 2 months ago

    Him making that slurping sound between words is super cringe

    • Bruce Maddox
      Bruce Maddox 2 months ago

      whining boi

    • Mr. Materials
      Mr. Materials 2 months ago

      give him a break, frat boy. Go enjoy your Chick Fil a and Natty light

  • borax92
    borax92 2 months ago


  • msr111
    msr111 2 months ago +37

    His super high sided bowl is the proper design for effective salad tossing.

    • MrIzo56
      MrIzo56 Month ago

      There are many different ways to toss a salad bruh
      ( ͡° ͜ʖ ͡°)

    • Bryce LeBlanc
      Bryce LeBlanc Month ago +2

      @jack benson snowflake

    • jack benson
      jack benson Month ago +3

      @Will G plastic wrap takes 1000's pf years breakdown bro... good job being a lazy, shitty human.

    • Torahboy1
      Torahboy1 2 months ago +3

      The best way is to rinse out the bowl with warm water. Dry it thoroughly. Then season with a cut garlic clove. I’m still using the bowl my mother (Of blessed memory) used. It’s rosewood, and it’s at least 40 years old. My main point, however, is that metal and acid are a bad mix. This even goes for tinfoil. If you’re worried about hygiene or longevity, buy an old glass bowl, like a punch bowl or trifle dish. Glass is inert. Even if it’s lead Christal it will be fine. Just don’t drop it. Finally, shaking salad as opposed to tossing with salad servers..... if you shake the salad, you can bruise the leaves. Plus, you end up with heavy ingredients, like olives all at the bottom of the bowl. Trust me. I’m a trained chef(!)

    • msr111
      msr111 2 months ago

      @Torahboy1 ....Rubbing with a garlic clove after rinsing? Does that disinfect the wood surface? Wooden mixing and serving bowls for salad were popular then fell out of favor. I wonder if the constant washing/drying ruined them. Bamboo steamers took the same route.

  • Detomaso Pantera
    Detomaso Pantera 2 months ago +3

    This guy is gold👌👌👌😍