Sauce viniagrette for asparagus

48 Servings

Ingredients

Quantity Ingredient
3 cups Olive oil
1 cup White vinegar
1 cup Tarragon vinegar
2 mediums Kosher dill pickles
2 mediums Onions
1 Hard-boiled egg
2 tablespoons Chopped parsley
3 tablespoons Capers
4 Cloves garlic
1 tablespoon Dijon mustard
2 tablespoons Salt
10 Good grinds fresh black pepper
½ Lemon; juice of
½ Lime; juice of

Directions

Place all ingredients in blender and blend. Refrigerate. Yield: 2 quarts.

PAUL BASH

RESTAURANT JACQUES AND SUZANNE

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

Related recipes