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Different Types of Vinaigrettes and Uses
Different culinary traditions have given rise to different vinaigrettes.
- In Italy, a traditional vinaigrette is made with olive oil and balsamic vinegar.
- In France, the traditional combination is a neutral oil, such as grapeseed, with red wine vinegar.
Try marrying your vinaigrettes with different dishes. They’re delicious with meat, fish, poultry, vegetables, and eggs. And yes, they’re also great as salad dressings, or for dipping bread. Note: Chef Keller does not incorporate black pepper into this recipe, due to the belief that salt enhances while pepper transforms flavor.
Chef Thomas Keller’s Red Pepper Vinaigrette Recipe
Prep Time10 min
Total Time40 min
Cook Time30 min
- 180 grams red bell pepper juice, strained
- Extra-virgin olive oil
- 1⁄2 lemon
- Kosher salt
- 20 grams red bell pepper, 1/8-inch dice
Note: If you don’t have a juicer at home to make red pepper juice, Chef Keller recommends experimenting using store-bought beet juice, carrot juice, or orange juice.
- Mixing bowl
- Plating spoon
- In a small saucepot set over medium heat, slowly simmer the red pepper juice until it has reduced to a syrup consistency and is bright red, about 30 minutes.
- Transfer the juice to a bowl. Drizzle in extra-virgin olive oil, squeeze in lemon juice to taste, and season with salt. Add the red pepper dice. Gently stir together.
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