Vinaigrette sauce ii
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Recipe by: fiebke
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3 ea garlic clove, minced
1/3 c vinegar
12 ea shallots, minced
1/2 c good salad oil
1 tb parsley, minced
1 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
,N0^00000
NYC Nutrilink: N0^00000
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