How to Make Caesar Salad From SCRATCH | Chef Jean-Pierre

I love the instructions as though a child could do it. I've heard for years and years "don't break the emulsion" but nobody ever bothered to show what that looks like or what it means. Those little bits of "See? Here look look!…I went too fast and it broke". Ahhhh Now I understand.

Another great video.👏👏👏

Over 50 years ago I was a flight attendant and for many months up to a year or more, I was in Mexico City, D.F. at least once, usually two times per week. I love Mexico City and the people and The Food! OMG such good food, actually I worked for the air lines so I could travel and eat & taste other's foods. I've tasted more good food and, been envious of the locals that got to eat it every day, than you'll ever imagine!

Being in Mexico City as much as I was I'm sure you'll figure out I've eaten and ordered a Caesar Salad at the restaurant that created it, all those many years ago. I don't know if the method originally used was as you made yours but I have a feeling that the end product is very close to the same. You've solved my problem of what happened to the Anchovy! Something I actually wondered about when I was having my salad at the restaurant that invented it. Your salad appears to me to be as authentic as the restaurant in Mexico City. Congrats – now I know where the Anchovy went!!!! It was mashed into a paste with the garlic which is why I wasn't given one on my salad I ordered in Mexico City.

I can't wait to make it the 'right way' —- THX and God Bless

Best chef i ve ever seen, so watching his videos makes me really happy))))

He is goofy like Chuck Barris, I love it!!

Chef, tx for the tips. Any others salad video?

Jean-Pierre – I love this vid. I laughed, I cried, I shat my boots (WATER?!!). It has it all.

Take it from a NYer, your 'fuggedabo'it', and that good old chestnut, 'Ey, owe-yadoon?', are both spot on. If that's all I'd've ever heard you say, I'd think you were a legit NYer. Well done.

Also, your recipes for croutons, as well as Caesar salad were spot on. I used to work at a restaurant for a few years, as a 'prep-cook', and making the Croutons was part of my job 5 to 10 gallons worth a week. We (I), did it pretty much exactly like you do, only with 'dry' herbs and such. At home, I make from fresh, but at work, I'm not in charge.

Actually, even at home (if you knew my wife), I am still not in charge, but I can dream (can't I?), and she does occasionally look the other way (to loosen the chains), as I sometimes have my way, but mostly just about food, or other standard 'man stuff', like, 'The car won't start', or whatever 'engine de jeour', that personally betrayed her, of the moment, to describe at least a bit of her 'need' for me, as I've often wondered why, by which I am called to duty.

When I applied for a job as a 'prep cook', at a pretty cool, casual dining Sports bar/Family restaurant, the Chef asked me, 'Can you make soup?', to which I replied, 'Assuming you mean 'not from a can, but from scratch', well, I don't know what soup you are referring to, but I do know how not to 'mess up' a soup (polite language), at least to my take of things, and when I sense a problem, I know how to address the chef, or whoever designed this soup, as to my trepidation.

The Chef said, 'Trepidation?'. Aye, I nodded. Apparently, based on that word alone, as Chef had never heard the word 'trepidation' used in a job interview before, he said; OK, you are hired, as a Dishwasher/Janitor, for one week, as a 'Try out'. And I as well to you (I said), to see if this works out, I replied.

By Monday morning, I was hired as a prep cook (as being all I wanted to be), and worked there for years, happily ever after.

Yum looks sensational

i live in brooklyn and if he said he was from brooklyn i would believe him

Faster please

Not only did you teach me, you also entertained me. Thank you chef👍

You know how long I was waiting for you to eat one of those croutons

Thank you 😊 🇬🇧

We love you too Chef JP. I love this version of Caesar Salad, Yum. 😋

Love u 2

👏👏👏

I would have added pepper to the dressing. I didn't see Jean Pierre use any.