Vinaigrette sauce i

1 Servings

Ingredients

Quantity Ingredient
12 Shallots, chopped
1 Egg yolk
2 Garlic clove
1 tablespoon Parsley, chopped
1 Pickle, sweet, small
1 Bay leaf
1 tablespoon Mustard
1 Thyme, sprig
1 tablespoon Vinegar
Salt & pepper to taste

Directions

Chop all seasoning very fine. Add tablespoon of mustard. Add vinegar, salt and pepper to well-beaten egg yolk. Beat well again. Combine all ingredients, beat well, and serve with cold speckled Trout poached in beer/water mixture... Start with smoking trout for 1 hour, then finish by poaching in beer/water mix. Tried in 1979 - Excellent Source: FISHES AND FISHING IN LOUISIANA, Published 1933 Recipe date: 01/17/33

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