Chef recipes: 7 salad dressing ideas that change

Vinaigrette, the “all-purpose”

There's nothing like a vinaigrette to spice up a dish. It can be easily prepared with the basics from the cupboard and fits everywhere. For chefs, when it comes to revisiting, there is no shortage of inspiration! The key to a salad dressing that changes? Incorporate an additional ingredient that will make all the difference and replace (or supplement) the olive oil with grape seed or sesame oil. A little tip often used in their recipes, to optimize the balance of flavors. So, change the basics and enjoy 7 chef recipes!

Mustard and Barolo Vinegar Vinaigrette by Marc Fontanne

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Just starred in the Michelin Guide in Provence, chef Marc Fontanne is at the head of La Table de L'Orangerie, a gourmet restaurant at the hotel Le Château de Fonscolombe (5 stars). For him, Barolo vinegar takes precedence over balsamic vinegar.

“With chopped shallots and Barolo vinegar, an Italian vinegar, the mustard vinaigrette is very suitable for revisiting the vinaigrette. » Provide a tablespoon of mustard, three tablespoons of Barolo vinegar, salt and pepper (to add with the vinegar so that it melts the salt). Mix everything with 150 to 200 g of grapeseed oil and finish with a dash of olive oil (approximately 50 g) to flavor it. Once assembled, add the chopped shallot. »

Vinaigrette and its hint of citrus from Thomas Prod'homme

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© Press

For Thomas Prod'homme, chef of Baumanière 1850 (1 star) at the Hôtel du Strato in Courchevel, “using citrus olive oil, orange or citron zest (your choice) ), you can change everything to a salad dressing.”

To make this fruity vinaigrette, “soak a teaspoon of mustard seeds in a tablespoon of classic balsamic vinegar and grated lime. Add 5 tablespoons of olive oil, the hint of citrus fruit then a reduced balsamic cream. »

Charles Boixel Jalapeño Dressing


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After 17 years of experience in the kitchens of great starred chefs, Charles Boixel is now the chef of Café César in Clichy, his own French bistronomic restaurant, opening in October 2023. For his vinaigrette recipe, olive oil is used. is not the best choice. “For a vinaigrette, olive oil is quite strong and risks taking over too much, I use grapeseed oil instead. This being neutral, we better preserve the taste of the ingredients added to the preparation.”

To change and “give some pep to vegetables, fish or meat”, Charles Boixel incorporates jalapeño peppers into his vinaigrette. Mixed with garlic, rice vinegar (which “mellows the spicy side”) and grapeseed oil “to retain the chili taste”.

Mustard vinaigrette with a touch of sugar from Calum Franklin

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© Jérôme Galland

Calum Franklin, the renowned British chef who has just opened his first English brasserie Public House in Paris, revisits Dijon mustard vinaigrette, with a pinch of sugar!

“In a small bowl, mix 2 teaspoons of Dijon mustard with a pinch of powdered sugar, 2 tablespoons of red wine vinegar and add a good pinch of sea salt. Next, add 6 tablespoons of light olive oil (or 50/50 vegetable oil and extra virgin oil). »

Green olive vinaigrette from Pierre Augé


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At the head of the restaurant “La Maison de Petit Pierre” in Béziers, where most of the products come from local producers, Pierre Augé, title holder of Top Chef 2014, likes to include olives in his vinaigrette.

“What I like to do in the vinaigrette is to add green olives, they add an interesting length in the mouth for sunny days. With it, I add basil and candied lemon. We mix everything with olive oil and we can put it with whatever we want: white meat, fish, avocado, small vegetables… Depending on everyone's tastes we can add a dash of yellow or lime. on the preparation to strengthen the lemon confit. »

Egg vinaigrette by Jean-Pierre Perol

053@Nicolas Fagot Studio9

© Nicolas Fagot Studio 9

At the Marguerite 1606 restaurant where he cooks (at Domaine Reine Margot Paris Issy – MGallery Collection), chef Jean Philippe Perol uses himself directly in the estate's gardens to cook his products. He gives us his recipe for egg sauce, ideal “to accompany asparagus and vegetable dips”.

For 6 people, cook two fried eggs. Keep them cool before placing them, with a tablespoon of mustard, in a blender bowl. Mix everything, then add a bunch of chopped chervil. Mix again, gradually adding 0.25 cl of grapeseed oil to make the sauce, “in texture, more liquid than mayonnaise”. The chef recommends consuming it without moderation by adding, why not, a drizzle of walnut oil!

Tabasco vinaigrette by Grégory Garimbay

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© Guillaume Czerw

Grégory Garimbay, the new chef of the Michelin-starred restaurant Bellefeuille * at the Saint James hotel in Paris, suggests adding pep to the seasonings.

For its tabasco vinaigrette, there is no shortage of ingredients! “Mix 3 tablespoons of olive oil, 2 teaspoons of sesame oil, 3 drops of Tabasco, 1 tablespoon of sherry vinegar and a few drops of Maggi flavoring. Finally, add 4 turns of the pepper mill and a pinch of fleur de sel. »

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