Crème Vinaigrette Escoffier

by Chef Jack Ferneley
(Denver, Colorado.)

In all sincerity I cannot say enough good things about this dressing recipe. It is an excellent addition to all cold or warm salad types. Pour over single hot vegetable dishes of French-cut green beans, spinach, asparagus, broccoli, Brussels sprouts and cabbage, or any other heavy-duty green vegetable. Exceptional as a dip with raw vegetables. This recipe is proof positive the great Master Escoffier truly knew exactly what he was doing. It is most definitely my all-time favorite dressing recipe. Rich and delicious, created by a culinary genius. What else need I say?

This recipe for Crème Vinaigrette Escoffier is from the kitchen files of French Master Chef, Georges Auguste Escoffier, (1846 – 1935); while Executive Chef at the Grand Hotel in Monte Carlo, Monaco Principality. This recipe is dated July 23, 1924.

  • ½ teaspoon salt.
  • 1 teaspoon ground white pepper.
  • ½ teaspoon cracked black pepper.
  • ¼ teaspoon sugar.
  • ½ teaspoon dry mustard powder.
  • juice of ½ lemon.
  • 1 garlic clove, minced fine.
  • ½ teaspoon finely chopped chives.
  • 5 tablespoons of Tarragon vinegar.
  • ½ cup vegetable oil.
  • 2 tablespoons virgin olive oil.
  • 1 egg, lightly beaten.
  • ¾ cup fresh cream.

  1. Combine all the ingredients in the order given into a jar or bottle with a tightly fitting lid.

  2. Shake vigorously by hand to blend thoroughly. Chill for at least 2 hours before serving.

Serve chilled, keep chilled. Continuous refrigeration between uses offers a shelf life of up to 2 weeks.

From my eBook: "The Working Chefs' Edition of Classic & Traditional Sauces, Relishes & Dressings"; by Chef Jack Ferneley. (Available to download in all eBook formats on

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