Rachael Ray: Jacques Pepin Fridge Soup Recipe, Mayo + Vinaigrette

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Rachael Ray: Cooking School 101

Bobby Flay published his first cookbook, Bold American Food, back in 1994, and he thanked Rachael Ray’s guest, Jacques Pepin, for giving him an inspiring quotation for that release 20 years ago. Rachael Ray invited these kitchen titans to her show to share some of their secrets, shortcuts, and kitchen basics, such as Fridge Soup, his Mayonnaise Recipe, and Bobby’s Vinaigrette.

Rachael Ray: Jacques Pepin’s Mayonnaise Recipe

Mayonnaise is much more than a store-bought condiment. When you make it at home yourself, you can adjust the flavors and additions. Make sure the oil is not cold if you are doing this by hand. It won’t take long at all to whip up a batch.

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Ingredients

Rachael Ray: Jacques Pepin Fridge Soup Recipe, Mayo + Vinaigrette

Make the most of everything good in your crisper with Jacques Pepin’s Fridge Soup Recipe, as seen on Rachael Ray. Plus, make your own mayo and vinaigrette!

  • 3 Egg Yolks
  • 2 tsp Tarragon Vinegar (or use White Wine Vinegar)
  • 1 tbsp Dijon Mustard
  • 1 tbsp Cold Water
  • 2 cups Peanut Oil (or use Olive Oil)
  • 1/2 tsp White Pepper
  • 1/2 tsp Salt

Directions

  1. Make this by hand by beating ingredients with a whisk, slowing adding oil last.
  2. Make this in a food processor by combining ingredients and streaming in the oil last.

Rachael Ray: Jacques Pepin’s Fridge Soup Recipe

Clean out your crisper and make the best of everything you have left by throwing them into a soup. Keep the stems and chop everything into bite-sized pieces, and you will have a delicious homemade soup to enjoy.

Ingredients

  • 6 cups Water
  • 4 Chicken Bouillon Cubes
  • 1/2 cup Couscous (or use Quick Polenta or Rolled Oats)
  • Leftover Vegetables

Directions

  1. Combine water, bouillon, and veggies in a large pot.
  2. Bring to bubbling and cook about 11 minutes.
  3. Add the Couscous (or substitute) and let thicken for two to three minutes.
  4. Serve garnished with parmesan cheese.

Rachael Ray: Bobby Flay’s Vinaigrette Recipe

Finish a steak or salad with Bobby’s easy homemade vinaigrette.

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Ingredients

  • 1 tbsp Dijon Mustard
  • 1 tsp Honey
  • 1 minced Shallot
  • 3 tbsp Red Wine Vinegar
  • 3 sprigs chopped Thyme
  • 1/4 cup Olive Oil
  • Salt & Pepper

Directions

  1. Whisk ingredients together, streaming the oil in last with a whisk.

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