Culinary Arts

Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette

Thomas Keller

Lesson time 24:33 min

Learn how to makes a variety of sauces including a basic oil-and-vinegar vinaigrette; a creamy vinaigrette, emulsified with a raw egg yolk and mustard; a sauce vierge; and a chow-chow vinaigrette, from a medley of chopped and pickled vegetables.

Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.


Students give MasterClass an average rating of 4.7 out of 5 stars.

What an endearing teacher! The inspiring building blocks to fine food. Many many thanks for a wonderful series.

Very informative!Thomas has a nice laid back style1

The first real MasterClass in this website... I have been browsing others but are more like documental... i.e. Leibovitz

I love this class. Mr. Keller explains very well. He is quite an artist in cooking.


Kevin O.

Delicious! Does anyone know how long these will last in the fridge after making them?

Terry M.

Thank you for mentioning that chow chow can go with fish. It will be a perfect meal to fix for my mother I have been waiting for this lesson. I look forward to making a variety of sauces.

Luca C.

Chef! :) lovely but the Vierge is 90% our Bruschetta classic dressing. The Chef must have been traveling to Italy and got some inspiration from our simple bruschetta. Happy days:)


I love Chef Keller's happy energy! Who knew how excited we can be with these sauces. He's given me an entirely different (happy) perspective! And as always, my mouth is yearning for the taste of those flavors!


What a powerful chapter. Those sauces are just gorgeous. I especially loved the Chow Chow. It's very pastel look with the delicate mustard seeds was beautiful. I could every one of those sauces and use them on several different applications. What a wonderful chapter.

Michele B.

Wondering if you can't put anchovies in the emulsified vinaigrette to give it more of a Caesar Salad Dressing feel??

Peter M.

In addition to these wonderful recipes and techniques thanks for the introduction to Chef Michel Guérard and "cuisine minceur"