Jacques Pépins Mayonnaise Recipes
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'S SESAME DRESSING
A simple dressing created by Jacques Peppin, use it over a crunchy green salad or be a little more creative - I love it over grilled chicken breasts....yum!
Provided by Um Safia
Categories Lemon
Time 2m
Yield 6 tbsp
Number Of Ingredients 10
Steps:
- Place all the ingredients in a jar. Seal tightly & shake well!
- You can store this dressing in the fridge for upto 1 week.
Nutrition Facts : Calories 50.7, Fat 4.7, SaturatedFat 0.5, Sodium 195.6, Carbohydrate 2.1, Fiber 0.1, Sugar 1.1, Protein 0.5
JACQUES PEPIN'S ONION SOUP GRATINEE
This is an amazingly easy way to make classic French Onion Soup. The quality of your stock will determine the quality of the soup. This makes four lovely individual crocks of cheese topped soup, assuming your crocks will hold at least two cups.
Provided by Chef Kate
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
- Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
- In the meanwhile, pre-heat the oven to 400°F.
- Toast the baguette slices in the oven.
- Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
- Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
- Ladle the onion and stock mixture into the crocks.
- Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.
- Bake for 35 to 45 minutes or until cheese is beautifully browned.
- In the last few moments, place the remaining baguette slices in the oven to warm.
- Serve the soup immediately with the toasted slices of baguette.
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