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Chef Thomas Keller’s Red Pepper Vinaigrette Recipe

Written by MasterClass

Last updated: Oct 26, 2021 • 1 min read

Typically, a vinaigrette has a ratio of three-parts oil to one-part vinegar.

But Chef Keller says not to be confined by rules. He encourages you to balance and season your vinaigrettes to your taste, and to experiment with different oils and vinegars. If you’d rather use citrus as your acid instead—lemon or lime or grapefruit, to name just a few—go ahead. Try oven-roasting the peppers ahead of time to create an elevated, gluten-free roasted red pepper vinaigrette as well.

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Different Types of Vinaigrettes and Uses

Different culinary traditions have given rise to different vinaigrettes.

  • In Italy, a traditional vinaigrette is made with olive oil and balsamic vinegar.
  • In France, the traditional combination is a neutral oil, such as grapeseed, with red wine vinegar.

Try marrying your vinaigrettes with different dishes. They’re delicious with meat, fish, poultry, vegetables, and eggs. And yes, they’re also great as salad dressings, or for dipping bread. Note: Chef Keller does not incorporate black pepper into this recipe, due to the belief that salt enhances while pepper transforms flavor.

Chef Thomas Keller’s Red Pepper Vinaigrette Recipe

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makes

prep time

10 min

total time

40 min

cook time

30 min

Ingredients

Note: If you don’t have a juicer at home to make red pepper juice, Chef Keller recommends experimenting using store-bought beet juice, carrot juice, or orange juice.

Equipment:

  1. 1

    In a small saucepot set over medium heat, slowly simmer the red pepper juice until it has reduced to a syrup consistency and is bright red, about 30 minutes.

  2. 2

    Transfer the juice to a bowl. Drizzle in extra-virgin olive oil, squeeze in lemon juice to taste, and season with salt. Add the red pepper dice. Gently stir together.

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