potato, onion, garlic, tomato, olive oil, lemon
shrimp, olive oil, lemongrass, garlic, chili pepper, lemon
fennel, black olive, tomato, garlic, onion, thyme, lemon, olive oil, basil, capers, parsley
soybean, basil, chickpea, garlic, tahini, olive oil, lemon
bacalhau, olive oil, lemon, tomato, garlic, arugula, onion, basil
Composed by CBW,
25 Aug 2010, 9:44 am
classic sauce for bouillabaisse
Jonas likes this.
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Jonas, 26 Aug 2010, 10:57 pm
I stick with a standard Escoffier preparation. But the potato makes me think: Is it to make it smoother? Or to balance harsh olive oil?
CBW, 25 Aug 2010, 9:50 am
slowly add olive oil as you would for a mayonnaise
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