electronic Gourmet Guide


Vinaigrette Sauce

  • 3 cups extra virgin olive oil
  • 1 cup wine vinegar
  • 1 each egg yolk—beaten in salt and pepper—to taste
  • 2 tbs parsley—chopped
  • 1 tbs chives—snipped
  • 2 tsp chervil—dry chopped
  • 1 tsp tarragon—dry chopped
  • 1 tbl egg whites hardboiled—chopped fine
  • 2 tbl cornichon—finely diced
  • 1 tbl capers
  • 3 each shallots—finely chopped

Mix all ingredients in a bowl at room temperature, and whisk in the egg yolk to bind it. Season to taste. Keeps well refrigerated, whisk before using.

Yield: 1 quart

Many variations are possible.


Steve's Olive Oil Recipes

About Olive Oil

* These recipes are courtesy of the International Olive Oil Council.


All About Olives & Olive Oil


© 1996, Steve K. Holzinger. All rights reserved.

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified February 2007


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