Hot Tomato Vinaigrette

Preparation info

  • Yield:

    2 cups

    • Difficulty


Appears in


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.