Nico Ladenis' Cooked Vinaigrette

I came across this in a Youtube clip. It sounds very interesting and versatile. I don't have quantities, so this will be a matter of taste. trial and error! I think I'm going to give it a go. It reminds me of a vegetable stock (nage) in which you store the stock with the vegetables and spices to infuse.

Cooked Vinaigrette

• Olive Oil
• White Wine
• White Wine Vinegar
• Onion
• Celery
• Green Pepper
• Red Pepper
• Carrot
• Bay Leaf
• Rosemary
• Thyme
• Tarragon
• Sugar
• Salt
• Black Peppercorns

Cook for about an hour, then infuse for another hour off the heat.

- Use as a vinaigrette with a little touch of hazelnut oil. (2 parts vinaigrette, 1 part hazelnut oil)

- Blend vinaigrette with tomato for a tomato coulis. Served with a fillet of Brill.

- Blend vinaigrette with orange juice. Served with a warm salad of Sole.