Easy Vinaigrette In Minutes! | Chef Jean-Pierre

Okay, we're gonna make a vinaigrette today. That means there is vinegar in the vinaigrette. Vinaigrette, vinegar. So that's what we're gonna do. We're gonna start by putting vinegar. Now, depends the vinegar you're putting in will determine the amount of oil that you put in. So I got some, let me just go this way to go a little faster. I got some beautiful Sicilian lemon balsamic vinegar. Sicilian lemon balsamic vinegar. You can use any vinegar you want, but based on the vinegar you're gonna be using will determine how much oil you need based on the acidity of the vinegar. You have some people, they cook with a white vinegar. You know the one you do the window and the floor with? Okay, that's all it's good for, okay? If you did that with a white vinegar you do the floor with, the measurement is 17 to one. I don't know if it's 17, but it's a lot because it's very, very acid. If you're working with a vinegar like this guy right there, this is a 12-year-old balsamic vinegar. It lost most of its acidity, so you don't need as much oil. The amount of oil you put in, remember, is strictly based to the amount of, to the quality of the vinegar you're using or how acid your vinegar is. This vinegar that I'm using right here is not very acid, so I'm not putting too much oil. You notice then the vinegar is in, it's almost the same color because it's a white balsamic and I like to use it, but if you notice then the vinegar is in the bottom. The reason why the vinegar is in the bottom is because vinegar is 30% heavier than oil, so it falls in the bottom. All right, we're gonna put a little salt and pepper. All right, a little salt and pepper right there. And since my vinegar is kind of sweet, actually, it's not really, I'm gonna put a touch of lemon juice in there, just a little bit of lemon juice. Okay, so now we're gonna create, we're gonna put a little bit of Dijon mustard to create a full emulsion. You don't have to put Dijon mustard in there. In fact, look, I'll show you. I'll show you what happens, okay? This is an emulsion blender. If you don't have one of those, you can use a regular blender, but you need a blade to cut the molecule of the oil to be the same size as the vinegar so they stick together. They create an emulsion, okay? Pay attention, look, this is an emulsion, okay? Right there, it's an emulsion. That means it's emulsified, emulsion. Okay, so now, if I leave this for a few minutes because I'm busy doing other thing, what's gonna happen? The vinegar is gonna fall on the bottom and then it's gonna start separating again. If I don't want it to separate, I put a little bit of Dijon mustard. And I mean Dijon mustard, okay? It can't be that yellow crap you put on the hot dog. That's good for the hot dog, okay? Not good for the vinaigrette, eh? So use Dijon mustard. And look, look, look, now we got a full emulsion. You see, look at this. Now, another thing you gotta do, friends, you gotta remember that. First of all, you're gonna test it. It has to have the perfect balance between the vinegar and the oil so the oil is not fatty and the vinegar is not acid. Perfect balance, okay? Oh, baby. You gotta be able to drink your dressing. Have you ever tried to drink your dressing? You probably don't, right? Would you, think about something. Would you ever open up the door of the fridge and say, oh, let me take a sip of my dressing? Of course not, because it's gross, the bottle dressing, right? No good. Now, you're making a beautiful oil, a beautiful vinegar. You can drink it. No, no, I'm telling you, you can really, really drink it. No, nothing wrong with it. This is beautiful, look at it. This is perfectly well-balanced. Mm, delicious, mm, mm, mm. It has to be that good. You have to say, say, would I drink my dressing? If not, figure out a way to get better oil or better vinegar. You can make it in advance. If it separates again, which eventually it will, just put a little more immersion blender and create a beautiful, nice vinaigrette like that. See how beautiful that is? We're gonna serve it today on arugula. You can serve it with anything you want. You can put it in any salad. Make your own dressing instead of buying bottled dressing.