Name: Sauce Viniagrette for Asparagus
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

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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