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:
- Grilled Tuna Steak with Three Mustards
- Salade Nicoise
- Vinaigrette Sauce*
- Coconut Hoki
- Tempura Batter*
- Sand Dabs Grenobloise
- Beefsteak Tomato and Onion Salad
- Smoked Red Snapper
*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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