chef de cuisine

Vinaigrettes 

with Taylor Chambers

Words by Ashley Bowling  Photos by Eric Morales

Taylor had to forgo contributing to the summer issue of EASTside because he was busy getting promoted to Executive Chef! In four short, hard-working years, Taylor went from the position of dishwasher at Justine’s Brasserie to head chef. We are proud of his accomplishments, but if you taste his food, it’s easy to see why this guy has gone so far in such a short time. Justine’s boasts, “He’s a hardworking badass with a big heart, and he is taking over where Casey [former Executive Chef] is leaving off.”  Taylor’s response is, “I am truly honored and humbled to be picked for this position,” and adds, “I have a simplified vision for food that resembles the ingredients and really letting the ingredients play their part in the dish. I’m also a sucker for the classics so we’ll be seeing plenty of that around here—while still staying true to the rock-n-roll style of Justine’s.”

Taylor also acknowledges, “It’s not just me—it’s a team that makes things happen.” They have four chefs on the line during busy nights, making sure all 400 or so guests are in a happy indulgence. Go check out for yourself the beautiful things Taylor is cooking up.

Emulsified Vinaigrettes
by Taylor Chambers

Vinaigrettes consist of 3 things: fat, acid, and herbs (or fresh garlic). The secret is to keep it simple. I typically like to use a neutral-flavored oil like Canola or grape seed. If you’re wanting to achieve an olive flavor on your food, then I suggest olive oil. I find the best ratio with fat to acid is 3 to 1, that is three ounces of oil for every ounce of acid.


Sherry Basil Vinaigrette
(loose or minimum emulsification)

2 oz. Sherry Vinegar
1 Small Shallot (chopped)
1 Garlic Clove (chopped)
4 Basil Leaves (chopped)
1 t. Salt
2 t. Pepper
6 oz. Olive Oil

Mix vinegar, shallot, garlic, basil, oil, salt, and pepper together in a mixing bowl. Then stir all ingredients together. Store in container and shake to remix. This minimum emulsification vinaigrette tastes great with cold seafood, such as octopus or shrimp. Store in container and shake when ready to use again.


Balsamic Vinaigrette
(semi-emulsified)  

2 oz. Balsamic Vinegar
1 t. Salt
2 t. Pepper
1 Fresh Thyme Sprig (chopped)
6 oz. 60/40 Canola Oil Blend

Mix vinegar, salt, pepper and thyme together in a mixing bowl. Stream in oil while stirring vigorously. Store in container and shake when ready to use.


Dijon Lemon Vinaigrette
(fully emulsified)

2 oz. Good Dijon Mustard
(worth the investment)
1 t. Salt
2 t. Pepper
6 oz. 60/40 Canola Oil Blend
Juice of 1 Lemon

Use hand mixer or food processor to more easily achieve full emulsification. Mix Dijon, lemon juice, salt, and pepper together in a mixing bowl or processor. Pour oil in very slowly while mixing to achieve a creamy finish. Store in container and shake when ready to use.


Contact:
512.385.2900
4710 E. 5th Street
justines1937.com

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