Thomas Keller’s Bouchon House Vinaigrette is a recipe pared down to the very essentials. Three ingredients, no salt or pepper, just the delicious basics. We recommend using his recipe as a base and tweaking from time to time with fresh herbs like tarragon, parsley and chives, minced shallots or a dash of salt and pepper. There’s nothing like a great dressing to keep us munching on those greens!
We first spotted this recipe on some of our favorite food sites and blogs and wanted to share it with you in hopes that you share it with your guests, family and friends, too.
Thomas Keller’s Bouchon House Vinaigrette
INGREDIENTS:
1/4 cup Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups canola oil
INSTRUCTIONS:
1. Combine mustard and vinegar by hand.
2. When completely combined, slowly drizzle in oil.
3. If the ingredients separate, whisk it together. Can be stored up to 2 weeks in refrigerator.
We believe good sauces and dressings are key to eating enough veggies daily! Learning a few key dressing recipes makes adding a salad to your daily dinner menu a no-brainer. While Keller’s classic is undisputedly delicious, we also love this creamy almond butter dressing made by a nutritionist, this seed-based dressing packed with nutrients, and — our all-time fave – a miso-tahini dressing that’s umami, rich in ferments and wildly flavorful. Explore all our healthful and inventive dressing recipes here.
