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electronic Gourmet Guide

 

Vinaigrette Sauce

by Prof. Steve Holzinger

 

Ingredients

  • 3 cups oil olive extra virgin
  • 1 cup vinegar wine
  • 1 each egg yolk—beaten in
  • salt and pepper—to taste
  • 2 tbl parsley—chopped
  • 1 tbl chives—snipped
  • 2 tsp chervril—dry chopped
  • 1 tsp tarrgon—dry chopped
  • 1 tbl egg whites hardboiled—chopped fine
  • 2 tbl cornichon—finely diced
  • 1 tbl capers
  • 3 each shallots—finely chopped

Preparation

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.

Many variations are possible.

 

About Vinaigrette and Mayonnaise

Recipes

Copyright © 1995 Steve K. Holzinger. All rights reserved.

 
Paris
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This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 1995, 2007, Forkmedia LLC. All rights reserved.

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Modified August 2007


 


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