Escabéche
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servings
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ADDITIONAL PREP RECIPE
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ingredients
• 2 lbs onions (1.8 lb)
• 1 lb carrot
• 1 lb celery
• 0.06 lb garlic
• 1.5 qt white wine
• 1.5 qt white wine vinegar
• 3 qt blend oil
sourcing
PROCEDURE
Sautee the onion, carrot, celery and garlic over medium heat in 1 tsp olive oil. Add everything except oil and bring to a boil. Add oil.
CRITICAL CONTROL POINT
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