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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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This vinaigrette is based on the humble tomato ketchup and combines ingredients you’re bound to have in your cupboard with plenty of fresh herbs to make a really tasty vinaigrette for fish or chicken. Try it with salmon fillets or roast chicken. A Marco-Pierre White recipe. Ingredients:
7/8 cup olive oil |
1/2 cup tomato ketchup |
2 tablespoons chopped shallots |
1 tablespoon chopped tarragon |
1 tablespoon chopped chives |
1 tablespoon chopped parsley or 1 tablespoon basil |
1 tablespoon worcestershire sauce |
10 drops tabasco sauce |
1 teaspoon white wine vinegar |
fresh herb (to garnish, e.g. parsley, chervil, basil or tarragon) |
Directions:
1. Mix the olive oil and ketchup together. Add the chopped shallots, herbs, Worcestershire sauce and around ten drops of Tabasco®, or to taste. Mix everything together.
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