Brandade Dressing

This dressing is primarily used to serve with brandade dishes such as Cod Brandade, but goes well as an accompaniment or dressing to a variety of fish dishes, salads and similar light meals.

Makes 600ml

1 Onion finely chopped
25g of thyme chopped
25g of rosemary chopped
25g of basil chopped
25g of chopped parsley
2 cloves of garlic crushed
50g of unsalted butter
500ml of olive oil
300ml of red wine
50g of chopped walnuts
50g of chopped olives
25g of anchovies chopped
25g of capers chopped
8 tomatoes concassed

Sweat off onions, herbs and garlic in the butter and a little olive oil till soft

Add red wine and reduce to about 2 tablespoon of liquid

Add remaining olive oil, with the rest of the ingredients; omitting the tomatoes

Bring to a simmer for a few minutes, then add tomatoes, season remove from the heat

Vierge Dressing

Vierge is one of those classic flavours that accompanies mainly fish dishes - the most prominent of which being more sweetly palatable fish such as seabass and seam bream. It does however go well alongside a multitude of fishes and even white meats where applicable. Its easy to make, it just takes a while. When you taste it you'll see why.

You will need:

550ml of olive oil

50g 0f Coriander seeds

1 Bunch of tarragon, stripped and chopped

12 black peppercorns, crushed

4 shallots finely chopped

3 cloves of garlic crushed

Sea salt

Warm the oil with the coriander seeds

Pour over the other ingredients

Marinade for a week

Caesar Salad Dressing

Image courtesy of caesar-salad.com

I have always loved caesar dressing, as its an a=excellent accompaniment - and not just to caesar salad either. It serves well as a dressing for a number of applications, and can be used effectively with fish and meat. It also goes remarkably well with asparagus, and can be a good substitute for hollondaise in the classic "grilled asparagus with poached egg" 


Here is the recipe we always used in the trade - im quietly confident there are others out there although ive never found a problem with this one. 

Ingredients:

2 Egg yolks

50ml of red wine vinegar

Juice of one lemon

5 Anchovy fillets

3 cloves of garlic, crushed

15ml of Dijon mustard

15ml of English mustard

Healthy pinch of black pepper

Healthy glug of Worcestershire sauce

300ml of good virgin olive oil

Add all the ingredients into a food processor, with the exception of the oil, blend

Add the oil as you would mayonnaise in a (very) steady stream.