Vinaigrette sauce ii
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Garlic clove, minced | |
| ⅓ | cup | Vinegar |
| 12 | Shallots, minced | |
| ½ | cup | Good salad oil |
| 1 | tablespoon | Parsley, minced |
| Pepper and salt to taste | ||
Directions
Beat oil and vinegar together very thoroughly. Add pepper and salt and green seasonings and beat thoroughly. Store in refrigerator and beat well before serving for cold fish sauce. Use as sauce for baked redfish or speckled trout poached in beer. Smoke trout for 1 hour then poach in beer/water mixture. Tried in 1979 - Excellent Source: FISHES AND FISHING IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33
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