Vierge Dressing

Preparation info

  • Makes

    600 ml

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

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.