Vinaigrette sauce

Yield: 1 servings

Measure Ingredient
⅓ cup Red wine vinegar or lemon
Juice
⅔ cup Salad oil
1 clove Garlic, minced
1 tablespoon Minced parsley
1 tablespoon Dijon mustard
1 teaspoon Salt
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.

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