29 Aug 2009
|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|
|Freshly ground black pepper||To Taste|
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.
Vinaigrette Sauce Recipe