Thomas Keller- Bouchon | Goodcookbecky's Blog

A few weeks ago I posted a guest post by “the peche” He had a link to Thomas Keller recipes on his site that also included the Keller House Vinaigrette. I made the recipe today, but cut the amount in half.

http://www.thepeche.com/search/label/Thomas%20Keller

Thomas Keller House Vinaigrette (1/2 recipe)

2 Tbsp Dijon mustard
1/4 cup red wine vinegar
3/4 cup canola oil

Whisk the Dijon mustard and red wine vinegar together in a bowl and slowly whisk in the canola oil until it is well blended. It will thicken as it emulsifies. Your arm will feel like falling off.. I know this because mine felt like it would.. so if you wish, use a blender to combine and slowly drizzle the oil in.

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My husband and I escaped to Las Vegas for the weekend (without children). For breakfast on Saturday we ate at Thomas Keller’s restaurant “Bouchon” in the Venetian Hotel. There I ordered their Eggs Benedict Florentine, which was their special for the day. I must say it was VERY SPECIAL! I love to cook and I consider myself a good cook, but after taking my first bite of their eggs I realized something: I cannot cook eggs (like that!) They were the best I had ever eaten EVER! I am getting pretty sappy about this love affair I have with eggs and especially eggs benedict. I have a soft spot in my heart for it! Their potatoes were also not half bad — not over seasoned, crisp on outside and soft on inside.