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Vinaigrette with Shellfish Jus Recipe
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.
- 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
  1. Place all the ingredients in a glass bowl; emulsify; add the well-chilled shellfish jus at the end.
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