This sauce illustrates the use of infused oils and garlic purée in a hot vinaigrette. The vinaigrette can be served hot on grilled foods, or it can be used as a thickener for roasting juices or for poaching liquids for fish.
|garlic cloves, peeled|
|fresh marjoram, finely chopped|
|sweet red pepper oil|
|roasting juices (optional)||to taste||to taste|
|salt and pepper||to taste||to taste|
To stabilize the vinaigrette, heat the oil to
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.