In this video we explore several classic french dressings from the Escoffier culinary guide and make a French salad platter using 3 base dressings.
We combine beetroots, celeriac, lettuce and tomatoes to create a delicious and colorful starter or side dish to share with friends and family
Get the Escoffier culinary guide (in English) with the link below
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Note: In the video I forgot to mention that salt and pepper is added to the mustard cream sauce (whoops).
INGREDIENTS:
2 cooked beetroot (cut in cubes)
Half a medium size celeriac (grated)
4 tomatoes (thinly sliced)
2 boiled eggs (optional)
2 handful of lettuce leaves
2 shallots (thinly sliced)
2 tablespoon of freshly chopped parsley
1 lemon
Mustard vinaigrette dressing:
1 teaspoon of dijon mustard
A pinch of salt and pepper
1 tablespoon of vinegar (xeres wine vinegar)
3 tablespoon of oil (grapeseed, peanut or walnut oil)
Remoulade sauce (mustard and lemon mayonnaise) :
1 egg yolk
A pinch of salt and pepper
1 tablespoon of dijon mustard
200 ml of grapeseed, peanut or sunflower oil
Juice of half a lemon
A pinch of cayenne pepper
Mustard cream dressing:
100 ml of heavy whipping cream
A pinch of salt and pepper
1 teaspoon of mustard
Juice of half a lemon
There are six base salad dressings that exist:
The classic vinaigrette (oil dressing)
The cream dressing
The egg dressing (mayonnaise with cooked eggs yolks)
The lard dressing (warm dressing)
The mustard cream dressing
The mayonnaise dressing
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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Set a quality fine mesh sieve:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
MY FILMING EQUIPMENT:
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