“This vinaigrette is based on the humble tomato ketchup and combines ingredients you’re bound to have in your cupboard with plenty of fresh herbs to make a really tasty vinaigrette for fish or chicken. Try it with salmon fillets or roast chicken. A Marco-Pierre White recipe.”
READY IN:
5mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Mix the olive oil and ketchup together. Add the chopped shallots, herbs, Worcestershire sauce and around ten drops of Tabasco®, or to taste. Mix everything together.

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