Monday, October 15, 2012

Vinaigrette Sauce

From "Fifty-Two Sunday Dinners", 1913.
1 teaspoon salt.
1/8 teaspoon black pepper.
Few grains cayenne.
1 tablespoon Tarragon vinegar.
2 tablespoons Malt vinegar.
½ cup Olive oil.
1 tablespoon chopped olives.
1 tablespoon chopped pickle.
1 tablespoon chopped green or red pepper.
1 teaspoon chopped parsley.
1½ teaspoons chopped chives.
Put salt, pepper and cayenne in bowl, add oil slowly stirring constantly, add remaining ingredients and blend thoroughly.

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