Vinaigrette Sauce Ii Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3: Garlic clove, minced
1/3 cup: Vinegar,
12: Shallots, minced
1/2 cup: Good salad oil,
1 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp