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

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

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