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Recipe : ** Vinaigrette with Shellfish Jus

Vinaigrette with Shellfish Jus
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Course:
Condiment

Practical information

  • Ready in
    5 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
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.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 5 lemons, juice
  • 2 tablespoons salt
  • ½ teaspoons white pepper
  • 1 tablespoon dijon mustard
  • 1 egg yolk
  • 2 tablespoons tomato concentrate
  • 250 ml canola oil
  • 250 ml olive oil
  • 250 ml slightly reduced shellfish broth

  • Recipe preparation steps

  • Place all the ingredients in a glass bowl; emulsify; add the well-chilled shellfish just at the end.
eanfdfbgk
May 16, 2013
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