Recipe by Chef Nicolas Steenhout, Montréal, Canada.
Chop the pepper finely. Careful not to rub your eyes after manipulating it.
- 100 ml red wine vinegar
- 50 ml balsamic vinegar
- 1 egg yolk
- 25 ml Dijon Mustard
- 300 ml sunflower oil
- 50 ml walnut oil
- 1 fresh hot chile, stronger than jalapeño, minced
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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