Vinaigrette-Finished Sauces

Vinaigrettes are particularly versatile when served with cold crustaceans. The vinegar can be cooked lightly with strained lobster coral to create a colorful orange base for the vinaigrette. The oil can be lobster oil (see Crustacean Oil), nut oils, or olive oil. The oil should be whisked or blended into the vinegar, a small amount at a time.