Sauce viniagrette for asparagus

Yield: 48 Servings

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

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, .

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