Gourmetpedia EN
 
 
 
 
 
 
 
***** CODE PUB = PUB_B *****
Français
 
Vinaigrette with Shellfish Jus Recipe
 
Recipe
PhotosChef's Recipes
 
 
Vinaigrette with Shellfish Jus
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Flavors of France
Total time: less than 15 minutes
Preparation time: A few minutes
Difficulty: Easy
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
  1. Place all the ingredients in a glass bowl; emulsify; add the well-chilled shellfish jus at the end.
 
More recipe ideas
Bolognese Sauce with Fresh Tomatoes
Basil Vinaigrette
Sesame sauce - Cho Kanjang
Walnut Oil Vinaigrette
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up
 
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****