Recipes
Vinaigrette of herbs with Emmentaler
PREPARATION
This vinaigrette is made with Aliño tarragon, rosemary and lavender vinegars and Aliño extra virgin olive oil, two or three egg yolks mixed with a little single cream and stock. Add salt, pepper and mustard, add a mixture of chopped herbs: parsley, spring onion, tarragon, rosemary and chervil with grated or strips of emmental cheese (300 to 400 grs. Of emmental per litre of vinegar).
Use for hot or cold dishes (leeks in vinaigrette, warm fish, duck or poultry salad, etc.)
Will only keep for a limited time. Do not use in a dish which is too hot.
USED PRODUCTS
Wine Vinegar with Tarragon
Wine Vinegar with Rosemary and Lavender
PREPARATION
This vinaigrette is made with Aliño tarragon, rosemary and lavender vinegars and Aliño extra virgin olive oil, two or three egg yolks mixed with a little single cream and stock. Add salt, pepper and mustard, add a mixture of chopped herbs: parsley, spring onion, tarragon, rosemary and chervil with grated or strips of emmental cheese (300 to 400 grs. Of emmental per litre of vinegar).
Use for hot or cold dishes (leeks in vinaigrette, warm fish, duck or poultry salad, etc.)
Will only keep for a limited time. Do not use in a dish which is too hot.
USED PRODUCTS
Wine Vinegar with Tarragon
Wine Vinegar with Rosemary and Lavender
Starters and Salads Meat Fish
Sole with orange wine vinegar
Mullets with saffron
Seabass with cava vinegar
Seafood salad with balsamic vinegar
Mullets with saffron
Seabass with cava vinegar
Seafood salad with balsamic vinegar
Desserts Sauces 
