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