FOOD NEWS
Jacques Pépin's Pro Tip For Making A Better Salad Dressing
By Kalea Martin
Jacques Pépin is not a fan of store-bought salad dressing because of the high amounts of added sugar, which is why he recommends making salad dressing from scratch.
However, contrary to what is commonly done, he doesn't believe in fully emulsifying a vinaigrette and skips the whisk and immersion blender.
On his cooking show "Jacques Pépin: Heart and Soul," he simply puts the ingredients in a jar and then stirs them with a spoon before giving it a quick shake.
This creates an incomplete emulsion, which usually ruins the appearance and texture of a dish, but works better for a vinaigrette on a salad.
"Vinaigrette should be separated so that you can toss the salad and the whole thing is glossy," Pépin explained on his cooking show.
To achieve the consistency Pépin recommends, avoid being vigorous with the blending or whisking. You'll know you've gone too far if the mixture becomes thick and creamy.