Crème Vinaigrette Escoffier
by Chef Jack Ferneley
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? Ingredients
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.
- Combine all the ingredients in the order given into a jar or bottle with a tightly fitting lid.
- 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 www.Smashwords.com)