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Vinaigrette Sauce

A dish that starts with few grains cayenne and finishes with tarragon vinegar.

contains gluten

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • Few grains cayenne
  • 1 tablespoon Tarragon vinegar
  • 2 tablespoons Malt vinegar
  • 1/2 cup Olive oil
  • 1 tablespoon chopped olives
  • 1 tablespoon chopped pickle
  • 1 tablespoon chopped green or red pepper
  • 1 teaspoon chopped parsley
  • 1-1/2 teaspoons chopped chives

Steps

  1. Put the salt, black pepper, and cayenne in a bowl.
  2. Add the olive oil slowly, stirring constantly.
  3. Add the tarragon vinegar, malt vinegar, chopped olives, chopped pickle, chopped green or red pepper, chopped parsley, and chopped chives, and blend thoroughly.
  4. Chill the sauce, then pour it over boiled halibut.

Steps last refined 2026-11-12 — we sharpen our recipes every week, so check back.

Nutrition (estimated, per serving)
Calories491
Protein0.4 g
Fat54.1 g
Carbs3.4 g
Fiber1.0 g
Sodium1204 mg

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States