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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Thai Vinaigrette Recipe

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This recipe for Thai Vinaigrette is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Thai vinaigrette
300 g honey
20 ml white wine
2 g salt
12 g ketchup
50 ml sherry vinegar
50 ml soy sauce

Garnish
50 g red pepper brunoise
40 g shallot brunoise
20 g carrot brunoise
40 g finely chopped Thai spring onion
2 g finely chopped chilli
2 g finely chopped garlic
Directions:
Directions:
1. Cut the cultivated and shiltake mushrooms into a large brunoise.

2. In a frying pan, brown the mushrooms in oil, deglaze with mineral water, reduce by half. Add the soy sauce, teriyaki sauce, sake, finely chopped garlic and ginger. Reduce again.

3. Cut dried tomato petals into a brunoise and finely chop the Thai spring onions.

4. Whisk butter into the sauce to bind, careful as it can split.

5. Add the tomato brunoise and chopped spring onions to

 

 

 

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