Featured RecipeMussels with Saffron Cream
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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.
from The Seafood Cookbook , page 264
INGREDIENTS1 large egg yolk
1 tablespoon white wine vinegar
2 tablespoons Dijon mustard
Salt and freshly ground white pepper to taste
1 cup vegetable or peanut oil to taste
2 tablespoons fresh lemon juice
4 tablespoons minced onion
2 tablespoons chopped drained capers
¼ cup chopped cornichons or sour pickles
¼ cup finely chopped fresh parsley leaves
PREPARATION1. Put the egg yolk in a mixing bowl and add the vinegar, mustard and salt and pepper. Beat with a wire whisk for 5 seconds.
2. Add the oil gradually, beating vigorously with the whisk, until all the oil is used. Add the lemon juice.
3. Add the remaining ingredients and blend well. Cover and chill.