For: 4 people • Preparation : 5 minutes • Cooking : 10 + 16 minutes • Difficulty : easy
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Ingredients
- Whelks: 1000g
- Water: 4 liters
- Coarse salt: 30 g
- Vinegar alcohol: 5cl
- White wine: 5 cl
- Thyme, bay leaf
- Carrots: 1 pces
- Leek: ½ pce
- Celery stalk: 1 stalk
- Onion: ½ pce
- Egg yolk: 20 g
- Herb mustard: 30 g
- Grapeseed oil: 180 g
- Pommery® wine vinegar: 20 g
- Fine herbs: 2 tbsp
Recipe process
- In a saucepan, put the cold water, coarse salt, white wine, alcohol vinegar, and all the vegetables, washed, peeled and thinly sliced.
- Bring to a simmer for 10 minutes. Cook the whelks, having previously washed and rinsed them well, in the broth for 16 minutes.
- Leave to cool in the broth and serve with or without their shell.
- In a salad bowl, put the egg yolk, salt, pepper and mustard. Mix with a whisk, gradually incorporating the grape seed oil.
- Whisk vigorously to give consistency.
- Loosen with the Pommery® wine vinegar, and add the freshly chopped herbs.
