Cooked Vinaigrette Recipe
Ingredients
| Good olive oil-1.5 litres / 2 1/2 pt | ||
| White wine | 150 Milliliter | |
| White wine vinegar | 85 Milliliter | |
| Carrots-75 g / 3 oz -chopped | ||
| Celery-75 g / 3 oz -chopped | ||
| Onions-75 g / 3 oz -chopped | ||
| Leeks-50 g / 2 oz -chopped | ||
| Fennel-50 g / 2 oz -chopped | ||
| Red pepper-50 g / 2 oz -chopped | ||
| Orange peel-sliver | ||
| Black peppercorns | 12 To taste | |
| 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
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
Chef
