The Chef in the Hat

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The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.


New Recipe: Tarragon Vinaigrette

Tarragon Vinaigrette

Yield: 2cups


1 whole egg

1/2 oz egg yolk

1 T Dijon Mustard

1/2 cup Tarragon Vinegar*

1 T chopped fresh Tarragon

1 t minced garlic

1 t minced shallot

3/4 cup olive oil

¾ cup grapeseed oil

salt and pepper to taste

In a blender, add all the ingredients except for the oil, mix on high until blended smooth. Turn blender to medium-low and slowly add the olive oil to emulsify. Keep refrigerated when not using. 

*Tarragon vinegar can be made at home with 2oz tarragon and 1 cup champagne vinegar. Put both together in a sauce pot and bring to simmer. Turn off the heat and let steep for at least 30 minutes. At Luc we make large batches and keep the tarragon in the vinegar up until its used to blend ensuring as much flavor as possible has been extracted

This vinaigrette can be made a few days ahead but must be kept refrigerated due to the egg.