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Cooked Vinaigrette

chef.pierre's picture
Ingredients
  Olive oil 2 1⁄2 Pint (1.5 Liter)
  White wine 1⁄4 Pint (150 Milliliter)
  White wine vinegar 3 Fluid Ounce (85 Milliliter)
  Carrots 3 Ounce, chopped (75 Gram)
  Celery 3 Ounce, chopped (75 Gram)
  Onions 3 Ounce, chopped (75 Gram)
  Leeks 2 Ounce, chopped (50 Gram)
  Fennel 2 Ounce, chopped (50 Gram)
  Pepper red 2 Ounce (50 Gram)
  Orange peel sliver 1
  Black peppercorns 12
  Bay leaf 1
  Rosemary sprig 2
  Thyme sprig 2
  Parsley sprigs 2
  Tarragon sprig 2
  Sugar 1 Tablespoon
Directions

GETTING READY
1. In a large cast-iron enameled pot, tip in the olive oil, wine and vinegar
2. Add the vegetables and other ingredients
3. Cook for ¾ of an hour tightly covered and on extremely low heat

MAKING
4. Remove from heat
5. Cover with a cloth
6. Allow to infuse for another hour

FINALIZING
7. Strain the mixture through a muslin cloth
8. Cool and strain
9. Store the mixture in the fridge in squirt-top bottles for sprinkling till required

SERVING
10. Serve hot or cold as required

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Olive
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
40

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