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, .