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CATEGORY CUISINE TAG YIELD
Eggs Dressing 48 Servings

INGREDIENTS

3 c Olive oil
1 c White vinegar
1 c Tarragon vinegar
2 md Kosher dill pickles
2 md Onions
1 Hard-boiled egg
2 tb Chopped parsley
3 tb Capers
4 Cloves garlic
1 tb Dijon mustard
2 tb Salt
10 Good grinds fresh black pepper
1/2 Lemon; juice of
1/2 Lime; juice of

INSTRUCTIONS

Place all ingredients in blender and blend. Refrigerate.  Yield: 2 quarts.
PAUL BASH
RESTAURANT JACQUES AND SUZANNE
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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