Yield: 1 servings
|⅓ cup||Red wine vinegar or lemon|
|⅔ cup||Salad oil|
|1 clove||Garlic, minced|
|1 tablespoon||Minced parsley|
|1 tablespoon||Dijon mustard|
|⅛ teaspoon||Freshly ground pepper|
Contributed to the echo by: Michelle Bass Originally from: "The Best of Bon Appetit Cookbook", Knapp Press, 1979 VINAIGRETTE SAUCE Combine all ingredients and blend thoroughly with whisk. (May be made in advance and stored in refrigerator until ready to use.) Makes about 1 cup.