Hot Tomato Vinaigrette

Preparation info

  • Difficulty

    Easy

  • Yield:

    2 cups

Appears in

Sauces

By James Peterson

Published 1991

  • About

This vinaigrette uses hot tomato coulis as the emulsifier and is given extra flavor and complexity with reduced court-bouillon. The vinaigrette is then combined with emulsified butter (beurre fondu), and the flavor is adjusted with seasonings or by adding more of certain ingredients. This vinaigrette is best brushed on hot fish fillets or shellfish.

Ingredients

court-bouillon 2 cups 500 ml
shallot, minced 1 medium 1 medium
garlic clove, crushed, peeled 1 1
extra-virgin olive oil 5 tbsp 75 ml
ripe tomatoes 4 4
fresh thyme 1 sprig 1 sprig
lemon juice 2 tbsp 30 ml
water 1 tbsp 15 ml
butter 2 oz 60 g
sherry vinegar or balsamic vinegar 2 tbsp 30 ml
salt and pepper to taste to taste

Method

  1. Reduce the court-bouillon to ½ cup (125 milliliters) in a 2-quart (2 liter) saucepan.
  2. Sweat the shallot and garlic in 1 tablespoon (15 milliliters) of the olive oil in another 2-quart (2 liter) saucepan.
  3. Cut the tomatoes in half crosswise and squeeze out the seeds. Chop the tomatoes coarsely and add them to the shallots and garlic. Add the thyme.
  4. Cook the tomatoes until any excess liquid evaporates. Strain the mixture through a fine chinois, drum sieve, or food mill into the reduced court-bouillon.
  5. While the tomatoes are cooking down, prepare the emulsified butter by heating the lemon juice and water over medium heat and whisking in the butter.
  6. Add the emulsified butter to the tomato–court-bouillon mixture. (A)

    Whisk in the vinegar and then the remaining ¼ cup (60 milliliters) olive oil. (B, C)

  7. Adjust the sauce’s flavors by adding additional vinegar, olive oil, or whole butter. Season with salt and pepper.

Variation

For a more stable version, work 0.6 gram liquid lecithin into the butter before preparing the beurre fondu. Heat ¼ cup (60 milliliters) of the oil to 140°F (60°C) and mix in 0.75 gram mono- and diglycerides (Glice). In step 6, whisk in the emulsified butter and then the oil-Glice mixture.