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Vinaigrette Sauce

herbal.chef's picture
Ingredients
  Wine vinegar 3 Tablespoon
  Olive oil 3⁄4 Cup (12 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Finely chopped chives 1 Tablespoon
  Chopped drained capers 1 Tablespoon
  Finely chopped onions 1⁄2 Teaspoon
  Finely chopped cornichon/Sour pickle 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Combine all the ingredients and beat with a fork until well blended.
Chill the sauce if it is to be used with chilled vegetables or shrimp.
Heat sauce to lukewarm if it is to be used with hot boiled beef, fish or chicken, pigs' feet or calves' head.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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