- 2¼ pounds fresh strawberries
- 2 ounces lemon juice
- 2 ounces sherry vinegar
- 4 ounces olive oil
- 1 quart water
- 2½ cups corn syrup
- 1½ ounces salt
Blend strawberries until smooth.
Add remaining ingredients and blend until uniform and smooth.
Strain through chinois (a cone-shaped sieve with a closely woven mesh for straining sauces).
Top with creme fraiche and croutons.