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Tarragon Vinaigrette

Diet.Chef's picture
  Fresh parsley 1⁄2 Cup (8 tbs), chopped
  Olive oil 1⁄2 Cup (8 tbs)
  Wine vinegar 1⁄3 Cup (5.33 tbs)
  Capers 1⁄4 Cup (4 tbs), chopped
  Fresh tarragon 1 Tablespoon, dried (or 1 tsp (5 ml) dried)
  Dijon mustard 2 Teaspoon
  Salt 2 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Garlic 1 Clove (5 gm), finely chopped
  Worcestershire sauce 1 Teaspoon

1. In a jar with a tight-fitting lid, combine parsley, oil, vinegar, capers, tarragon, mustard, salt, pepper, garlic and Worcestershire sauce. Secure lid; shake well.
2. Store in refrigerator up to 2 weeks. Shake well before using.

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