Herbsaint Vinaigrette
Herbsaint Vinaigrette
Directions
- Add egg yolk, green onion, honey, parsley, garlic, red wine vinegar, anchovies, Herbsaint and shallots.
- Blend, then slowly drizzle in oil to meet desired consistency.
- Salt and pepper to taste. Refrigerate until ready to serve.
Ingredients
- 1 oz anchovies, pureed
- 1 egg, yolk(s)
- 1/4 tsp honey
- 2 tbsp liqueur, Herbsaint
- 1/2 tsp mustard, creole
- 1 Peak Fresh Produce® Garlic, Clove(s)
- 1/4 bunch Peak Fresh Produce® Onion(s), Green
- 1/2 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
- 1/2 cup Peak Fresh Produce® Shallot(s)
- 1 cup Piancone® Oil, Olive, Extra Virgin
- salt and pepper, to taste
- 1 oz vinegar, red wine
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
