If you’re a fan of flavorful, sophisticated salads, Thomas Keller’s French Laundry vinaigrette is a must-try. Keller, the celebrated chef behind the iconic French Laundry in Napa Valley, is renowned for his focus on refined, high-quality ingredients and flawless technique.
This vinaigrette is a staple in the French Laundry kitchen—a perfect example of Keller’s philosophy that sometimes, the simplest recipes are the most impressive.
Don’t be intimidated, this recipe has only a couple ingredients, easy to make and makes about 2 cups so
Vinaigrette Ingredients
Just a few high-quality ingredients make up this vinaigrette:
- Garlic
- Shallot
- Dijon Mustard
- Balsamic Vinegar
- Egg Yolk
- Olive Oil
- Kosher Salt
- Freshly Ground Pepper
Why This Vinaigrette Is a French Laundry Staple
Keller’s vinaigrette is beloved for its simplicity and the way it lets each ingredient shine. The sharpness of the Dijon mustard complements the rich olive oil, while the balsamic vinegar adds a bright, acidic kick. This dressing isn’t just limited to salads—use it to drizzle over roasted veggies, marinate proteins, or elevate grilled dishes.
Tips to Make It Perfect Every Time
- Go for Quality: Keller’s recipes emphasize quality, so choose the best Dijon mustard and olive oil you can find. It makes all the difference.
- Take Your Time: Slowly whisk in the oil for a smooth, creamy emulsion.
- Customize: Try adjusting the oil-to-vinegar ratio to suit your preference for acidity.
A classic from Thomas Keller’s famed French Laundry kitchen, this vinaigrette proves that a few well-chosen ingredients can create a dressing that’s both simple and extraordinary. Enjoy bringing a touch of Napa Valley to your table!
+ Read about how to choose a high quality olive oil
++ Graza is a great high quality single origin Spanish olive oil use code MOSTHEARTED for a discount
Gina
Ingredients
- 1 Tbsp chopped garlic
- 1 1/2 tsp chopped shallots
- 2 Tbsp plus 1 tsp Dijon mustard
- 1/4 cup Balsamic vinegar
- 1 Large egg yolk
- 2 cups Olive oil
- Kosher salt and freshly ground pepper
Instructions
- Place the garlic, shallots, mustard and vinegar in a blender and blend until combined.
- Add the egg yolk and blend again.
- With the blender running, slowly drizzle into the oil until the dressing is thick and emulsified.
- Season to taste with salt and pepper.
- Can be stored in the refrigerator for 1 week.