| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Cups | ||
INGREDIENTS
| 1/2 | c | Olive Oil |
| 1 | tb | Fresh Dill, minced |
| 1 | tb | Tarragon, minced |
| 1 | tb | Chervil or Fennel, minced |
| 1 | tb | Chives, minced |
| 1/4 | ts | Fresh Marjoram, minced |
| 1/2 | ts | Salt |
| 8 | ts | Pepper |
| 1/4 | c | Tarragon Vinegar |
INSTRUCTIONS
1) Place oil, herbs, salt and pepper in a shaker bottle or large glass measuring cup. Let stand at room temperature for 3 to 4 hours. The longer the better. 2) Add vinegar and shake or stir well to blend. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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