Recommendations:
One suggestion is to first wash the tongue thoroughly. Then remove the excess fat and leave the tongue whole until it is cooked.
Another recommendation is not to serve the tongue with vinaigrette hot, because it does not have the same taste as when it is cold.
A tip if you want to enjoy an excellent tongue in vinaigrette is to choose good quality condiments, such as oil for example. Half of it should be sunflower oil and the other half olive oil, preferably extra virgin olive oil.
As for the sauce or the liquid in the vinaigrette, it just needs to be fluid and mobile, we are not looking for a thick and creamy sauce. A tip that some people use is to add a little bit of mustard to the vinaigrette, just to help it emulsify better.
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