Vinaigrette with Shellfish Jus Recipe
Add to Favorites
Send to a Friend
Print
 |
Chef's Note
The quantities specified for this vinaigrette are intentionally large; you can keep the rest in a closed bottle in the refrigerator for 4-5 days or so. It is a wonderful accompaniment for salad or any cold fish or seafood.
Ingredients
Ingredients
- Juice of 5 lemons
- 30 g (2 tbsp.) salt
- 3 g (1/2 tsp.) white pepper
- 250 ml (1 cup) Canola oil
- 250 ml (1 cup) Olive Oil
- 2 tbsp. tomato concentrate
- 15 ml (1 tbsp.) Dijon mustard
- 1 egg yolk
- 250 ml (1 cup) slightly reduced shellfish broth
Method
- Place all the ingredients in a glass bowl; emulsify; add the well-chilled shellfish jus at the end.
Similar recipes
©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
