Join my online French cooking classes : https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking 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 familyGet the Escoffier culinary guide (in English) with the link below https://amzn.to/2PP8ZUr ************************************************************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 leaves2 shallots (thinly sliced) 2 tablespoon of freshly chopped parsley1 lemonMustard vinaigrette dressing:1 teaspoon of dijon mustardA pinch of salt and pepper1 tablespoon of vinegar (xeres wine vinegar)3 tablespoon of oil (grapeseed, peanut or walnut oil)Remoulade sauce (mustard and lemon mayonnaise) :1 egg yolkA pinch of salt and pepper1 tablespoon of dijon mustard200 ml of grapeseed, peanut or sunflower oilJuice of half a lemonA pinch of cayenne pepperMustard cream dressing:100 ml of heavy whipping creamA pinch of salt and pepper1 teaspoon of mustardJuice of half a lemonThere are six base salad dressings that exist:The classic vinaigrette (oil dressing)The cream dressingThe egg dressing (mayonnaise with cooked eggs yolks)https://youtu.be/xjXnNw9SG38The lard dressing (warm dressing)The mustard cream dressingThe mayonnaise dressing**************************************************************IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY CHANNEL*Get your very own French cooking academy t-shirthttps://bit.ly/2xRVfQi*Become a subscriber and click the bell icon so you never miss a cooking tutorial*Sign up to my Patreon page and join the FCA community: https://bit.ly/2XaXw3F*Spread the word about the channel and the website*Check out my Amazon cookware page (affiliate link) https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT:*******************************************************Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Set a quality fine mesh sieve: https://amzn.to/2vIpM21 Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS:******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING******************************************************The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon:https://amzn.to/30172cb The professional Patry chef:https://amzn.to/301Q3WX Baking and pastry, mastering the art:https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES:************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique:https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english):https://amzn.to/2H3TKE5 World atlas of wine:https://amzn.to/2VLiB84 MY FILMING EQUIPMENT:************************************VIDEO CAMERA:https://amzn.to/2x5MDoxMICROPHONE:https://amzn.to/2OclckmHANDHELD CAMERA:https://amzn.to/2Sy0EEiDSLR PHOTO CAMERA:https://amzn.to/2Xq0HprPORTRAIT LENS:https://amzn.to/2EFbSTGMACRO LENS:https://amzn.to/2Nzwm37
