Evangeline Poaching Sauce/Dressing Recipe

Dressing

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Ingredients:

1 1/2 cups Tomato or V-8 juice
1/4 cup finely chopped cilantro
1 large shallot finely minced
2 tsp. yellow mustard
Salt to taste
1 tbsp. lemon juice
1 tsp. lemon zest
1/4 tsp. white pepper
1/2 tsp. Worchestershire sauce
1/2 tbsp. malt vinegar
For Dressing:
2 cups mayonnaise
1/4 cup buttermilk
1/4 cup minced garlic dill pickles
6 ea. chopped capers

Directions:

For poaching liquid:

Add juice, cilantro, shallot, and mustard to blender and pulse until smooth. Pour into sauce pan and bring to boil. Add salt, lemon juice and zest, and white pepper (1/2 tsp, white peppercorns may be used, in which case they'll go into pan at beginning and be picked out later)Reduce heat and simmer for five minutes.

Cool and add Worchestershire sauce and malt vinegar.

This can now be used for poaching salmon, chicken, or white fish.

For Dressing:

Minus Worchestershire and vinegar, bring ingredients to a boil and reduce liquid by half. Cool in fridge. Stir in Mayo and buttermilk. (If you like it thicker, add more mayo. Thinner, add buttermilk) Add pickles and capers and stir. Chill this and use with salads or as a plate sauce for turkey, ham, or fish. Iy can also be used as a brush-on for grilled fish. NOT for grilled chicken because the increased grilling time will burn it.

This is a recipe my aunt created in Louisiana when I was a kid. She owned a restaurant and gave me this as my first kitchen job. (I can make it in my sleep!) I believe she said she called it Evangeline because her friend's daughter, Vangie, ate it on everything.

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Submitted 4/10/08.
Source: Family
Submitted By: Steve Patrick
constantvalentine@gmail.com
Evangeline Poaching Sauce/Dressing


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