The Laughing Pear Signature Pear Vinaigrette

Hello to all my fellow foodies. 

Well, as promised my TLPG  Pear Vinaigrette, which has been a house secret recipe for 7 years is here; yes here, posted below.  It is time to share it because so many guests have asked me for the recipe over the years.  As you know it is kind of tough to run a business, be the Executive Chef  and do all the social media yourself.  But, as most of you may know, I look at my social media like I do when my guests call me.  I always speak with them one on one from the  start of any event and  all the way through the end of the event.   Same thing here, I want to post for you all personally.

This will yield about 1 – 1/2 cups of TLPG Pear Vinaigrette.  If you want to make more or less, just do what I always say and double the recipe for larger yield or cut in half for lesser yield.   It will store well for at least a week in the refrigerator; and then some.  Just remember, since there are no preservatives in the dressing, and all our foods for that matter, it does not last as long.  Also, I recommend making your Pear Vinaigrette the day before you are going to use it.  Just like a soup or a stew, you really want to allow time for the flavors of the dressing to come together .  Let it rest in the refrigerator too. Oh yes, I did tell you all to source out your Pear Vinegar.  If you had any problems with that, please let me know.  And on a side note here, the lime will help with preserving the dressing for longer to.  When you have garlic or any other ingredients like that, they may make items spoil faster.  Also, another good tidbit of information is most vinaigrette are classically a 3 to 1 ratio.  Meaning 3 parts oil to one part vinegar.  Like regular rice; the ratio is 2 to 1.  2 parts liquid to one equal part of rice. I AM VERY EXCITED, WE MUST BEGIN!!!!!!!!!!!!!!



1/2 cup Pear Vinager
1/2 Cup Canola Oil
1 Cup Extra Virgin Olive Oil
1 TBSP Finely Chopped Shalots
1 TSP Finely Chopped Freshly Peeled Garlic
1 TBSP Dijon Mustard
Juice of 1/2 Lime
3 TBSP of Simple Syrup
1 TSP Morton’s Kosher Salt
1/2 TSP Fresh Cracked Black Pepper
(Always Salt and Pepper to Your Liking; this is just a light base amount of S & P)

Procedure (I always recommend as with any recipe you read the entire recipe and procedures before you begin doing your recipe!)

Take a stainless steel small bowl if you have one.  Even better are the ones that are for baking and they have that rubbery bottom.  If not just place a wet towel underneath your stainless steel bowl, you just do not want it to move when whisking.  Place Pear Vinegar, shallots, garlic, Dijon Mustard, Lime juice, simple syrup, salt and black pepper in the stainless steel bowl.  Whisk together well.  Slowly, and I really mean slowly, add in the 1/2 cup Canola Oil, all while whisking briskly and firmly.  You do not want the bowl moving around and flopping around like a fish out of water.  (May take some work with this method, your arm will get a good little work out too, but you could easily us a mixer, not a Vita Mix or blender)  Then you want to slowly add in the EVOO a half cup at a time.  Start to taste your dressing after you have completed whisking  in the first half cup of EVOO.   *{The idea is to get an emulsion going.  What is an emulsion exactly?  An emulsion is described as a mixture of two ingredients that do not normally combine well together.  Oil and water is a perfect example.  Mayonnaise & Hollandaise are two other great examples.}Some Chef’s may stop here as they like more flavor of vinegar.  I will let you decide.  Just remember, I always like for you to add a little of your own zing and pizzazz with your own touches.  Or of course you can just finish adding the rest of the EVOO.  So add the oil slowly and try to get that emulsion.  If you do get an emulsion, place a spoon in the dressing and the dressing should coat the back of the spoon perfectly.

And that is it.  Please try this out and I would love to hear any feedback good or bad.  Email me anytime at or give me a call at 435.671.2351

Good Luck and Bon Appetit to you all.

Executive Chef/Owner David Kratky
The Laughing Pear Group

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