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Mimosa vinaigrette

A vinaigrette with a generous garnish of egg and bacon. Perfect to serve with asparagus, leek, or fish.

Creation of Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.

Makes 1320g.

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Allergens and dietary requirements

  • Nuts
  • Sulphite
  • Egg
  • Celery

Ingredients

300
ml
veal demi-glace
100
ml
raspberry vinegar
1
clove
garlic, pressed
50
g
honey
20
g
pink peppercorns
50
g
parsley, finely chopped
100
g
eggs, chopped, hard boiled
100
g
finely diced bacon lardons, fried
100
g
shallot, finely diced
300
g
olive oil
200
g
hazelnut oil

Scale recipe

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