Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcooking....academy.com/p/get-st In this video we explore several classic french dressings from the Escoffier culinary guide and make a French salad platter using 3 base dressings.

We combine beetroots, celeriac, lettuce and tomatoes to create a delicious and colorful starter or side dish to share with friends and family

Get the Escoffier culinary guide (in English) with the link below
https://amzn.to/2PP8ZUr

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Note: In the video I forgot to mention that salt and pepper is added to the mustard cream sauce (whoops).

INGREDIENTS:

2 cooked beetroot (cut in cubes)
Half a medium size celeriac (grated)
4 tomatoes (thinly sliced)
2 boiled eggs (optional)
2 handful of lettuce leaves
2 shallots (thinly sliced)
2 tablespoon of freshly chopped parsley
1 lemon

Mustard vinaigrette dressing:
1 teaspoon of dijon mustard
A pinch of salt and pepper
1 tablespoon of vinegar (xeres wine vinegar)
3 tablespoon of oil (grapeseed, peanut or walnut oil)

Remoulade sauce (mustard and lemon mayonnaise) :
1 egg yolk
A pinch of salt and pepper
1 tablespoon of dijon mustard
200 ml of grapeseed, peanut or sunflower oil
Juice of half a lemon
A pinch of cayenne pepper

Mustard cream dressing:
100 ml of heavy whipping cream
A pinch of salt and pepper
1 teaspoon of mustard
Juice of half a lemon

There are six base salad dressings that exist:

The classic vinaigrette (oil dressing)
The cream dressing
The egg dressing (mayonnaise with cooked eggs yolks)
https://youtu.be/xjXnNw9SG38
The lard dressing (warm dressing)
The mustard cream dressing
The mayonnaise dressing

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