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.
|garlic clove, crushed, peeled|
|extra-virgin olive oil|
|sherry vinegar or balsamic vinegar|
|salt and pepper||to taste||to taste|
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Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.