Advertisement
Vierge Dressing
- Makes
600 ml
- Difficulty
Easy
By Gary Rhodes
Published 1994
This dressing has a very different taste to the basic dressing, and lends itself best to fish dishes. I was first inspired to make it whilst staying at La Côte St Jacques in Joigny, France, in the mid 80s. The restaurant now has three Michelin stars. The dressing was served with a red mullet dish, so now I’ve got one of my own which is very simple to make.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe