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Recipe

 

Vinaigrette Sauce

 
  • 3 cups extra virgin olive oil
  • 1 cup wine vinegar
  • 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 hard-boiled—chopped fine
  • 2 tbl cornichon—finely diced
  • 1 tbl capers
  • 3 each shallots—finely chopped
  • 1 each egg yolk—beaten in

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 #17 Recipes:

*Repeated here for your convenience

 

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

 
eGGsalad 9/96

This Archived Page created between 1994 and 2001. Modified August 2007


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