Hot Pepper Vinaigrette

Recipe by Chef Nicolas Steenhout, Montréal, Canada.

Chop the pepper finely. Careful not to rub your eyes after manipulating it.

In a bowl, whip the vinegars with the egg yolk and the mustard. Add the chopped pepper. Incorporate a little at a time the sunflower oil. Finish by whisking in the walnut oil.

Serving ideas: Serve with warm salad of seafood, or apple/pear salad.

NOTES: This is an emulsion sauce. The trick consist in adding the oil almost a drop at a time. You can use an electric beater if you don't feel comfortable with a manual whisk but I believe it won't have as much "soul"...

YIELD: 20 servings  

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Chuck Taggart   (e-mail chuck)