Vinaigrette sauce ii

Yield: 1 Servings

Measure 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

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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